Sage in batter and the appetizer is ready, pair it with a spritz or a cold beer, and the appetizer is ready! All summer long, I strive to nurture this little plant, sage, in a small garden along with other aromatic plants that bring me joy. Today, preparing it has become really easy, and then frying for appetizers truly brings cheer and pleases everyone. As a good Sicilian, at least once a week in my kitchen, I fry, naturally when I can with extra virgin olive oil, and if I use peanut oil instead, I am careful not to exceed 338°F, at least I try to be as attentive as possible.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 79.30 (Kcal)
- Carbohydrates 16.57 (g) of which sugars 1.20 (g)
- Proteins 2.29 (g)
- Fat 0.45 (g) of which saturated 0.09 (g)of which unsaturated 0.31 (g)
- Fibers 2.81 (g)
- Sodium 392.59 (mg)
Indicative values for a portion of 45 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 20 leaves sage
- 50 ml pale lager beer
- Half teaspoon dry sourdough starter
- 1 pinch salt
- 1/3 cup flour
Tools
- Small Pot
- Bowl
- Hand Whisk
- Thermometer
Steps
Nothing easier, in a bowl with the flour using the hand whisk pour the cold beer
stir repeatedly to avoid lumps.
Add into the bowl along with the flour and water, the yeast, and a pinch of salt.
Keep stirring until the batter becomes smooth and homogeneous, let it rest for a moment before using it, just the time to thoroughly dry the sage. In a small pan, bring the peanut oil to temperature, 338°F just to not exceed the smoke point. Fry the sage after dipping it, holding it by the stem, one leaf at a time in the batter.
Here is the sage in batter ready.
