Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Seasonings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
36 Whole sage leaves
-- washed and dried
Hot oil for deep frying
-- to depth of 1 inch
-----BATTER-----
1 c Lager beer
2/3 c All-purpose flour
Salt & pepper -- to taste
1 Egg white -- at room temp.
Select whole, unblemished sage leaves with stems left
on, for easy handling.
Combine beer, flour, salt and pepper in small bowl
until smooth. Batter should have the consistency of
cream soup. Let stand at room temperature at least 15
minutes.
Meanwhile, beat the egg white until it is fairly stiff
but not dry. Fold into batter. Dip whole sage leaves
in batter to coat both sides.
Deep-fry in hot oil or shortening until crisp and
golden brown on both sides. Drain on paper towels;
serve.
Yield: 4 to 6 servings.
Enright says that Chef Willy Brand, of Toronto's
George Brown College, first tasted these when he
worked in Switzerland, where the sage leaves were
popular at cocktail parties. She also says that these
are good served with selected cheeses, or with
deep-fried wedges of camembert or brie and a tomato
dipping sauce.
From Nancy Enright's Canadian Herb Cookbook. By Nancy
Enright. Toronto: James Lorimer & Company, Publishers,
1985. Pg. 104. ISBN 0-88862-788-2. Posted by Cathy
Harned.
