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Deep-fried Sage Leaves

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CATEGORY CUISINE TAG YIELD
Eggs Toronto Appetizers, Seasonings 4 Servings

INGREDIENTS

36 Whole sage leaves
washed and dried
Hot oil for deep frying
to depth of 1 inch
1 c Lager beer
2/3 c All-purpose flour
Salt & pepper, to taste
1 Egg white, at room temp.

INSTRUCTIONS

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.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1707
Calories From Fat: 1180
Total Fat: 133.1g
Cholesterol: 543.6mg
Sodium: 4590.7mg
Potassium: 22.3mg
Carbohydrates: 28g
Fiber: <1g
Sugar: <1g
Protein: 104.8g


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