Fried sage is an appetizer I particularly love: easy, quick, and tasty! The batter I use is a classic Italian plus a few spices to improve flavor and color. I listed below my favorite spices, but feel free to experiment your favorite seasoning. The only rule is: once ready serve as soon as possible!
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- 20 medium or large sage leaves
- 1 cup (120 g) all propose flour
- 5 oz (250 ml) 1 cup+1 tbsp lager beer
- 1 tbsp turmeric powder
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp lemon juice
- 1/2 table salt
BEER BATTER
Sift the flour and the powdered spices with a mesh strainer, then pour the mixture into a bowl. Now, pour the chilled beer a little at a time stirring with a spatula until obtaining a smooth batter, dense like a yogurt. Salt as needed. If necessary, add more beer or flour. Finally, wrap with plastic and store in the fridge 30 minutes before using.
FRIED SAGE
The beer batter fits good for any oil, but I suggest you sesame oil, or sunflowers oil, or extra-virgin olive oil. Before frying, check the batter density. Dip a sage leaf into the batter: if the batter covers the sage with a thin and consistent film, flow it into the oil heated to 355° F (180° C). Fry until golden, then place on a plate lined with paper towels with the help of a slotted spoon. Complete with a drizzle of lemon juice and serve as soon as possible.
Did you like this recipe? please click here, leave a comment and vote 5 stars!
This simple action help the growth of this blog and make very happy 🙂
TAKE A LOOK AT THIS:
SWEETBREAD RECIPE breaded and fried Italian style
PRINTABLE RECIPE
- 20 medium or large sage leaves
- 1 cup (120 g) all propose flour
- 5 oz (250 ml) 1 cup+1 tbsp lager beer
- 1/2 tsp table salt
- 1 tbsp turmeric powder
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp lemon juice
- BEER BATTER
Sift the flour and the powdered spices with a mesh strainer, then pour the mixture into a bowl. Now, pour the chilled beer a little at a time stirring with a spatula until obtaining a smooth batter, dense like a yogurt. Salt as needed If necessary, add more beer or flour. Finally, wrap with plastic and store in the fridge 30 minutes before using. - FRIED SAGE
The beer batter fits good for any oil, but I suggest you sesame oil, or sunflowers oil, or extra-virgin olive oil. Before frying, check the batter density. Dip a sage leaf into the batter: if the batter covers the sage with a thin and consistent film, flow it into the oil heated to 355° F (180° C). Fry until golden, then place on a plate lined with paper towels with the help of a slotted spoon. Complete with a drizzle of lemon juice and serve as soon as possible.
I have a sage plant and have been trying to figure out some things I can do with it… I might have to give this a whirl!
Hi Ben, let me know what you think 🙂