Fried sage leaves (Salvia fritta)
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- 10 Sage leaves
- 2 Medium size eggs
- 40 grams (1 1/2 oz) Plain flour
- Salt for seasoning
- 300 ml (1/2 pint) Olive oil for frying
- Beat the eggs using a fork.
- Season with salt and beat for few more seconds.
- Add all the flour.
- Beat the mixture and at the same time break down the bigger lumps with the fork. We don’t need to achieve a super smooth batter for this recipe.
- Add the sage leaves into the batter.
- Press them down so that the leaves are fully coated with batter.
- Take a shallow frying pan and heat the oil at about 160°C (320°F).
- Take the leaves, one by one, and put them into the pan.
- Fry for about a minute or until the bottom side of the leaves has reached a golden colour, then turn the leaves and continue frying until you reach the same result.
- The picture shows the leaves after I have turned them.
- When ready, remove the fried leaves from the pan using a slotted spoon.
- Lay the leaves onto kitchen paper so that the excess oil is absorbed.
- Gently turn the leaves on the other side (don’t press them down by any means) and after a minute or two serve them on a plate.
- During the final serving, feel free to accompany them with whatever you wish (olives, Parmesan cheese, red roasted pepper strips etc.).