SALVIA FRITTA

FRIED SAGE

My memories of fried sage are associated with rare and special occasions: wedding buffets, birthdays … It is delicious! When you are deep-frying at home, take the opportunity to fry some sage as well.

SERVES 6 PREPARATION TIME: 15 MINUTES COOKING TIME: 10 MINUTES

Beat 1 egg, mix in 100 g (3¹/₂ oz/²/₃cup) plain (all-purpose) flour, then blend in 250 ml (9 fl oz/1 cup) of cold mineral water until you have a batter that’s smooth and quite dense (like a crepe batter). In a fairly wide saucepan, heat 1 litre (35 fl oz/4 cups) of vegetable oil to 180°C (350°F), or until a cube of bread dropped into the oil turns golden brown in 15 seconds. Dip 36 sage leaves in the batter, fry the leaves until they are golden on each side and drain them on paper towels. Season with salt and serve immediately, or keep them warm in an oven preheated to 120°C (235°F/Gas ¹/₂).