How delicious, guys, fried sage in puffy and golden cheese batter, very tasty, perfect for an appetizer, easy to prepare, in a few minutes it will be perfect on the Easter table, but also for all summer appetizers in the garden with friends. I have a beautiful plant in the garden, I prune it often, alternating from one side to the other, so it always has new shoots, ideal for obtaining tender leaves to prepare fried in batter. I had wanted to share this recipe with you for a long time and today, after recording 3 other recipes, I finally decided to do it and ran to the garden to pick some sage. After washing it and letting it drain, I fried it wrapped in a creamy batter flavored with Parmesan. Amazing!!! Try it, a crispy, puffy, and dry fry that’s out of this world!!! For frying, I used the gas stove Indesit PAA 642 IX/I” read my review.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 24-30 leaves
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for crispy and dry puffy golden fried sage in batter
- 3/4 cup all-purpose flour
- 2/3 cup cold sparkling water
- 1 pinch baking soda
- 1 tsp fine salt
- to taste Parsley (optional)
- to taste black pepper
- 1 tsp grated Parmesan cheese
- 24 leaves sage
- to taste sunflower seed oil
Tools for crispy golden puffy fried sage in batter
- 1 Bowl
- 1 Frying Pan
- 1 Fork
- 1 Tongs
- 1 Colander
- 2 Absorbent Paper
- 1 Tray
Steps for preparing crispy and delicious cheese batter puffy fried sage
Let’s start by picking the sage, cutting all the tops, so it prunes and creates new shoots. Detach the leaves, wash them, and let them drain in a colander.
Prepare the batter. In a large bowl, put flour, baking soda, salt, and pepper, grated cheese, a little finely chopped parsley, and then gradually add the water, to obtain a batter without lumps.
On the stove, place a small frying pan with plenty of sunflower seed oil. Heat to about 356°F (180°C) and gradually fry the sage, passing the leaves one by one first in the batter and then in the oil. Use tongs, and shake off the excess batter before dropping the leaves into the hot oil. Ensure the batter adheres well to the leaves on both sides.
Let the batter brown well, which puffs up in the oil, and gradually, the darker it gets, the crunchier it becomes. When the sage leaves are well golden, remove them from the oil, drain, and place on absorbent paper, continuing until the batter is finished.
Transfer the fried sage leaves onto another tray with clean absorbent paper, without overlapping them, but ensuring each leaf is in contact with the paper, so they remain dry and crispy. Perfect to serve with an aperitif, immediately after preparation or shortly thereafter, but if cooked to the right point, well golden and puffy, I assure you they will stay puffy and crispy for a long time, so they can be prepared a little in advance if desired. And since sage is always available in the garden, happy fritters to everyone. With the same batter, you can prepare all the other vegetables, zucchini, artichokes, carrots, peppers, eggplants, so if you want to prepare more, you know you can get creative with many different vegetables.
