| 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
BATTER
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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