| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | Gma1 | 1 | servings | |
INGREDIENTS
| 4 | tb | Unbleached all-purpose flour |
| 1/4 | ts | Salt |
| 1 | tb | Sugar |
| 6 | tb | Water |
| 1 | lg | Egg; separated |
| 1 | tb | Chopped fresh sage leaves |
| Vegetable oil for frying |
INSTRUCTIONS
Sift the flour, salt, and sugar into a medium bowl. Add the water and egg yolk, and mix to a smooth paste. Mix in the chopped sage leaves, cover, and set aside to rest for 30 minutes. When ready to serve, in a small bowl beat the egg white until stiff but not dry and fold into the batter until well mixed. Heat 2 inches of oil in a deep skillet to 375 degrees over medium heat. Drop the batter by teaspoons into the hot oil, cooking 3 to 4 cakes at a time. Fry the cakes until golden brown on both sides, about 1 minute per side. Drain the cakes on paper towels and serve immediately. Makes approximately 12 cakes. The Shaker Kitchen: Over 100 Recipes From Canterbury Shaker Village (Clarkson N. Potter, copyright 1994 by Jeffrey Paige). Converted by MC_Buster. Recipe by: Good Morning America Converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus: beaten so that you could be unbeatable”