Deep-fried sage leaves
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Deep-fried sage leaves
  Appetizers    Spices    Canadian  
Last updated 6/12/2012 12:56:25 AM. Recipe ID 18617. Report a problem with this recipe.
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      Title: Deep-fried sage leaves
 Categories: Appetizers, Spice, Canadian
      Yield: 4 Servings
     36    Whole sage leaves
           -- washed and dried
           Hot oil for deep frying
           -- to depth of 1 inch

      1 c  Lager beer
    2/3 c  All-purpose flour
           Salt & pepper; to taste
      1    Egg white; at room temp.
  Select whole, unblemished sage leaves with stems left on, for easy
  Combine beer, flour, salt and pepper in small bowl until smooth.
  Batter should have the consistency of cream soup. Let stand at room
  temperature at least 15 minutes.
  Meanwhile, beat the egg white until it is fairly stiff but not dry.
  Fold into batter.  Dip whole sage leaves in batter to coat both sides.
  Deep-fry in hot oil or shortening until crisp and golden brown on both
  sides.  Drain on paper towels; serve.
  Yield:  4 to 6 servings.
  Enright says that Chef Willy Brand, of Toronto's George Brown College,
  first tasted these when he worked in Switzerland, where the sage
  leaves were popular at cocktail parties. She also says that these are
  good served with selected cheeses, or with deep-fried wedges of
  camembert or brie and a tomato dipping sauce.
  From Nancy Enright's Canadian Herb Cookbook.  By Nancy Enright.
  Toronto: James Lorimer & Company, Publishers, 1985. Pg. 104. ISBN
  0-88862-788-2. Posted by Cathy Harned.

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Recipe ID 18617 (Apr 03, 2005)

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