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  • Letitia Clark

Fried Sage Leaves in Beer Batter



A very simple and satisfying snack.


Serves 6 (5 leaves per person)

For the Batter:

110ml Beer (of your preference)

80g 00 flour

Salt

30 or so sage leaves, washed and patted dry

Mild olive oil, grapeseed or sunflower oil for frying.

Pick the best, even-sized and arrow-shaped leaves with a little length of stalk attached for holding onto. Give them a good wash in cold water and then pat dry.

Mix the beer slowly into a well in the centre of the flour with a whisk. Continue whisking until a smooth batter is formed, but don’t be too vigorous as you’ll beat out all the bubbles. Add a good pinch of salt and stir gently to combine.

Heat your oil to 180. Dip each leaf in the batter and swirl until evenly coated. Lower into the oil and fry until golden, flipping to make sure they fry all over. Remove with a slotted spoon and place onto some kitchen paper to absorb excess oil. Eat immediately, with a glass of cold beer.



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