Fried Sage Leaves
|Fresh sage leaves||4|
|Anchovy paste||1 Teaspoon|
|Flour||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
Combine flour with enough water to make a batter that is just sticky, the amount depending on how many sage leaves are on hand.
Spread a thin layer of anchovy paste on one side of half of the sage leaves.
Dip leaves in batter, then sandwich them together with leaves that have no anchovy paste.
Now dip this sage sandwich' into batter again, and place on an oiled plate.
Prepare all leaves in this way.
Heat about 12 mm / 1/2 in of oil in a frying pan.
Fry the sage leaves quickly in the hot oil, then drain well on kitchen towel.