Deep-fried sage leaves

 
                           DEEP-FRIED SAGE LEAVES
 
 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.
  
 
 
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