Fried sage leaves | Carlo Florence chef

Ingredients

• 16 large sage leaves
• 100 g of flour
• A pinch of salt
• 1 egg (only the egg white)
• 1 tablespoon of olive oil
• 125 ml of cold beer
• Wash and dry the sage leaves well. After the hour, whip an egg white together with a pinch of salt and gently incorporate it into the batter, being careful not to let it disassemble.
• Dip the sage leaves one by one in the mixture obtained and then fry them in plenty of hot oil by turning them on both sides.
• When the sage leaves are golden, remove them one by one with the tongs and drain them on kitchen paper towels.
• Salt the sage leaves and serve immediately.The batter can also be prepared with soda water instead of beer, but the latter (containing yeasts) will help make the batter swell during frying.
• Appetizers
• Louisa (Lou Ann) Lazzarini We made these with Carlo when we were in Florence recently and they were superb! Looking forward to my Sage plant growing so we can enjoy this recipe again! Reply