Crushed and sprinkled over squash soup or fall inspired pasta. Or try them as a tasty snack or antipasto. You can fry them straight in oil then sprinkle with salt or try them battered with this recipe below. The beer or sparkling water adds a bubbly nature to the batter resulting in a lighter, crispy texture. Squisito!
- 40 large sage leaves
- 1/2 cup flour
- Beer or sparkling water (about 1/4-1/3 cup)
- oil for frying (canola works well)
- OPTIONAL: Anchovy paste
- Rinse the sage leaves under cold water to remove any dirt or dust. Let dry or pat gently with a clean towel.
- In a medium mixing bowl, add the flour and then slowly add in the water or beer, whisking vigorously, until a smooth batter forms. It should be thick enough to coat a leaf, but a bit runny.
- In a skillet, heat a 1/2-3/4 inch of oil until hot, but not smoking.
- Working in batches a few at at time, hold the leaves by their stem and dip into the batter. If you choose to add anchovy paste, coat both sides of the leaf before dipping in the batter.
- Slip the battered leaf into the hot oil and fry until golden brown, flipping sides.
- Drain off the excess oil by placing the fried leaves onto a baking rack or paper towels.
- Sprinkle with salt and serve warm!