Salvia fritta (fried sage leaves)
Makes
40
leavesPrep time
5
minutesCooking time
5
minutesBatter resting time
1
hourSingle sage leaves are coated in a light batter and then fried briefly until crisp, to intensify the already potent flavour of this staple herb. In our family recipe, the batter is not made with eggs, as traditionally you would fry the leaves in the leftover batter used to fry mozzarelle in carrozza. Nothing would be thrown away.*
Ingredients
30-40 sage leaves, washed and dried
90g plain flour
100ml sparkling water
A pinch of salt
A pinch of yeast
Vegetable oil, for frying
Directions
- Put the flour into a mixing bowl, add the salt and yeast to to opposite sides of the bowl and mix the ingredients with a whisk.
- Keep whisking and gradually add the sparkling water to obtain a fluid mixture that coats the back of a spoon. It should not be too runny. Cover and place in the fridge for at least 1 hr.
- In a small saucepan, heat the oil to 170C (you will need a food thermometer to measure the temperature). If you don’t have a thermometer, drop a teaspoon of batter in the oil. If you see bubbles and the batter is floating on the surface, the oil is ready for frying.
- Carefully submerge the sage leaves in the batter then drop them individually in the oil, in small batches so that they do not clump.
- Fry for 30 seconds per side, then remove them with a slotted spoon and lay them on a double sheet of kitchen paper.
- Sprinke with fine salt and serve immediately.
Notes
- *‘Cucina povera’ (literally ‘poor cuisine’) is the Italian way of taking humble ingredients – sometimes scraps, leftovers or even herbs and flowers - and combine them together to create delicious and soul-satisfying meals. And fried sage perfectly captures its spirit: fresh ingredients, lively flavours and simplicity.
