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Fried sage leaves in beer batter
Serves 6 Starters and mains
Ingredients
- approx. 30 sage leaves
- 400ml mild olive, grapeseed or sunflower oil, for frying
For the batter
- 80g '00' flour
- 110ml light icy cold beer or lager
Method
Pick the best, even-sized and arrow-shaped sage leaves with a little length of stalk attached for holding onto. Give them a good wash in cold water and then gently pat dry.
In a large bowl, make a well in the flour and slowly whisk in the beer. Continue whisking until a smooth batter is formed, but don’t be too vigorous, as you’ll beat out all the bubbles. Add a good pinch of salt and stir gently to combine.
Heat your oil to 180C in a saucepan or deep-fat fryer. Dip each leaf in the batter and swirl until evenly coated, shaking off any excess batter. Lower into the oil and fry until golden, flipping to make sure it is an even colour on both sides. Remove with a slotted spoon and place onto some kitchen paper to absorb any excess oil. Eat immediately.
This recipe was taken from the August/September 2020 issue of Food and Travel.
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