Sage And Anchovy Fritters With Agro Dolce Vinaigrette

In order to see God’s church grow, we should use the means God has given to us… Preaching the Gospel is the normal way God grows His church. Added to this there is also prayer. Again and again in the book of Acts we find the early Christians in prayer. And as we beseech God for conversion and for maturity, we find God granting our prayers. The more we pray the more we acknowledge that God is the reason for any growth that comes. We acknowledge, in humility, that any growth that comes does not ultimately come from us.

Mark Dever

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs		Food networ, Food7	4	Servings

INGREDIENTS

18		Sage leaves
12		Tinned anchovy fillets
2		Plum tomatoes, cut into
		strips
		Olive oil or sunflower oil
		for deep
		frying
		Salt
		Lemon wedges or Agro Dolce
		Vinaigrette
100	g	Mixed salad leaves, rocket
		or lambs
		lettuce if serving
		as a first course
		3 1/2oz
225	g	Plain flour, 8oz
1/2	t	Salt
1		Egg, seperated
1	T	Sunflower oil
300		Lager, 1/2 pint
125		Cold water, 4fl oz

INSTRUCTIONS

To prepare the batter, sift the flour with the salt. Make a well in
the centre and add the egg yolk, the oil and half the beer. Mix
gradually drawing in the flour to make a smooth batter, adding more
beer as you go until it is all incorporated. Whisk in the water. Let
the batter stand for half an hour if you have the time. Literally,
just before using, whisk the egg white until it forms soft peaks and
fold into the batter.  Either use a proper deep-fryer or fill a deep
frying pan with a 2cm  (3/4 inch) depth of oil, or use a wok, which is
what I prefer to fry  in. For something like this I usually use a half
and half mixture of  olive oil and sunflower oil. Heat it up until
there is a gentle heat  haze -about 185Ã¸C/360Ã¸F or when a cube of
bread fizzles instantly  and excitedly as soon as it enters the oil and
begins to brown within  10-20 seconds.  Dry the anchovies, wiping off
oil with a paper towel (otherwise the  batter tends to float off them.)
One by one dip the sage leaves,  fillets and strips of tomato into the
batter, coating completely,  then slide into the hot oil.  Deep-fry
until puffed and golden brown turning once. Drain quickly on  kithcen
paper and sprinkle sage and tomato fritters with a little  salt. Serve
immediately with the vinaigrette, or with lemon wedges.  If serving as
a first course, toss the salad leaves with about 2/3 of  the dressing
and arrange on individual plates. Keep the fritter hot  as they are
fried, then arrange on the leaves and drizzle over the  last of the
dressing. Serve immediately.  Converted by MC_Buster.  Converted by
MM_Buster v2.0l.

A Message from our Provider:

“Love is the doorway through which the human soul passes from selfishness to service. #Jack Hyles”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1537 Calories From Fat: 946 Total Fat: 106.7g Cholesterol: 407.7mg Sodium: 5024.5mg Potassium: 134.9mg Carbohydrates: 56.5g Fiber: 2.2g Sugar: <1g Protein: 93.5g