Fried Sage in Batter

Fried sage in batter is a simple and aromatic appetizer, typical of Italian cuisine. Here’s the recipe:

Ingredients

• 20 large, whole fresh sage leaves
• 100 g wheat flour
• 120 ml cold sparkling water
• 1 egg
• Salt to taste
• Oil for frying (preferably olive or seed oil for a neutral flavor)

Preparation

1. Start by gently washing the sage leaves and drying them with paper towels.
2. Prepare the batter by mixing the flour with the egg and a pinch of salt. Gradually add the sparkling water, continuing to stir until you obtain a smooth and homogeneous mixture. The sparkling water will help make the batter lighter and crispier.
3. Heat plenty of oil in a high-sided pan. The oil is ready when a drop of batter dropped into it fries immediately.
4. Dip the sage leaves one at a time into the batter, making sure to cover them completely.
5. Fry the battered leaves in hot oil until they become golden and crispy, taking care to turn them once for even cooking.
6. When ready, lift them with a slotted spoon and place them on absorbent paper to remove excess oil.
7. Serve the fried sage leaves hot and crispy.

Note:

If you prefer a slightly different version, you can add some beer to your batter instead of sparkling water, or a pinch of nutmeg for a spicy note.

Fried sage in batter is a dish that encapsulates all the aromatic flavor of sage in a crispy shell. In Italy, it is served as an appetizer or as a tasty accompaniment to aperitivo. Its simplicity has roots in peasant cuisine, where aromatic herbs were used to flavor simple but flavorful dishes. Enjoy your meal!