Crisp deep-fried sage leaves are conversation stoppers at a party, not to mention an intriguing way to use up a bountiful crop of sage from your garden.
- Portion size 8 servings
Ingredients
Method
In bowl, whisk together egg yolk, water and anchovy paste until combined; whisk in flour and hot pepper flakes. Let stand for 5 minutes.
In saucepan or small deep skillet, heat oil over medium heat until deep-fryer thermometer registers 325°F (160°C). Holding stem, dip sage leaf into batter until well coated; deep-fry, in batches and turning once, until golden brown, about 2 minutes. Drain on paper towels.
Nutritional facts <b>Per serving:</b> about
- Sodium 6 mg
- Protein trace
- Calories 68.0
- Total fat 7 g
- Cholesterol 16 mg
- Saturated fat 1 g
- Total carbohydrate 2 g
%RDI
- Iron 1.0
- Folate 1.0
- Calcium 1.0
- Vitamin A 1.0
