Deep-Fried Sage Leaves
|Sage leaves||24 Large|
|Salted capers||1 Teaspoon, rinsed|
|Anchovy paste||1 Tablespoon|
|Vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
|For the batter|
|Free range eggs||1|
|Plain flour||125 Gram|
Wash and dry the sage leaves.
Mash the capers with the anchovy paste and spread this mixture onto the darker green sides of 12 of the sage leaves.
Press another sage leaf on top of the filling to form a sandwich.
To make the batter, lightly whisk the egg and iced water together.
Add the flour and whisk again, leaving the mixture a bit lumpy.
Do not allow to stand.
Heat the vegetable oil in a deep saucepan or wok, until a piece of stale bread turns golden within a few seconds when dropped in.
Holding the sage leave sandwiches by the stem, carefully dip them into the batter and lightly shake off the excess.
Place the battered leaves in the hot oil a few at a time, and fry until crisp and barely golden.
This will only take a few seconds.
Drain on kitchen paper and serve immediately while warm.