| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | Servings | ||
INGREDIENTS
| 2 | c | Canola oil |
| 2 | Egg whites | |
| 1/8 | t | Coarse salt |
| Fresh sage leaves | ||
| Flat leaf parsley sprigs | ||
| Fresh thyme sprigs |
INSTRUCTIONS
Heat oil in medium saucepan over medium-high heat until it registers 350 degrees on a thermometer. Meanwhile, whisk egg whites until just frothy. Add salt. Dip sage leaves in the egg white to lightly coat. Repeat with parsley, being sure to flatten leaves, and thyme. The herbs can be fried individually or in small bunches or clusters. Immerse the herbs in the hot oil. Fry for 10 to 30 seconds depending on the herbs used. Remove from oil and drain on paper towels. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - [email protected]" Per serving: 3888 Calories (kcal); 436g Total Fat; (99% calories from fat); 7g Protein; 1g Carbohydrate; 0mg Cholesterol; 345mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 87 Fat; 0 Other Carbohydrates Recipe by: Recipe from Anne Rosenzweig Converted by MM_Buster v2.0n.
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