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Deep-fried sage leaves
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| Artist: |
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| Categories: |
Appetizers, Fried, Herbs & Spices, Seasonings |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 36
| | Whole sage leaves | | | -- washed and dried | | | Hot oil for deep frying | | | -- to depth of 1 inch | | | BATTER | | 1
| cup | Lager beer | | 2/3
| cup | All-purpose flour | | | Salt & pepper, to taste | | 1
| | Egg white, at room temp. |
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Procedures:
| 1 | Select whole, unblemished sage leaves with stems left on, for easy handling. | | 2 | Combine beer, flour, salt and pepper in small bowl until smooth. | | 3 | Batter should have the consistency of cream soup. | | 4 | Let stand at room temperature at least 15 minutes. | | 5 | Meanwhile, beat the egg white until it is fairly stiff but not dry. | | 6 | Fold into batter. | | 7 | Dip whole sage leaves in batter to coat both sides. | | 8 | Deep-fry in hot oil or shortening until crisp and golden brown on both sides. | | 9 | Drain on paper towels; serve. | | 10 | Yield: 4 to 6 servings. | | 11 | Enright says that chef willy brand, of toronto"s george brown college, first tasted these when he worked in switzerland, where the sage leaves were popular at cocktail parties. | | 12 | She also says that these are good served with selected cheeses, or with deep-fried wedges of camembert or brie and a tomato dipping sauce |
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