| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
servings |
INGREDIENTS
| 2 |
c |
Canola oil |
| 2 |
|
Egg whites |
| 1/8 |
ts |
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 - Lynn_Thomas@prodigy.net"
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
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