AuthorHeather Erica von BargenDifficultyBeginnerOur kitchen garden has an abundance of sage leaves and this is an easy way to prepare them.
You could substitute zucchini flowers, onion, eggplant, carrots, zucchini, cauliflower, or even cheese.
Wash and dry sage leaves or cut vegetables into pieces
Heat peanut oil in a large skillet to around 350°F / 180°C.
In a small mixing bowl, start with about ¼ cup of flour. If you’re in Italy, use Farina per Fritture.
Add a pinch or so of baking powder. (Omit if you’re using Farina per Fritture)
Add cold sparkling water, beer, or my favorite, prosecco. (In a pinch, you could substitute white wine and still water.)
Add a little salt.
Whisk it all together, looking for bubbles, and a not-too-thin yet ribbon-like consistency. You may need to adjust the flour and liquid amounts. The mixture will thicken as it stands so you may need to add more liquid later.
Dip the sage leaves in the batter then place in the oil. Be careful not to burn them (or yourself). Flip them when ready. Remove when they are done with a slotted spoon and place on a plate lined with paper towels to drain. Salt to taste and enjoy!
Buon appetito!
Ingredients
