| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
|
Gma1 |
1 |
servings |
INGREDIENTS
| 4 |
tb |
Unbleached all-purpose flour |
| 1/4 |
ts |
Salt |
| 1 |
tb |
Sugar |
| 6 |
tb |
Water |
| 1 |
lg |
Egg; separated |
| 1 |
tb |
Chopped fresh sage leaves |
|
|
Vegetable oil for frying |
INSTRUCTIONS
Sift the flour, salt, and sugar into a medium bowl. Add the water and egg
yolk, and mix to a smooth paste. Mix in the chopped sage leaves, cover, and
set aside to rest for 30 minutes. When ready to serve, in a small bowl beat
the egg white until stiff but not dry and fold into the batter until well
mixed. Heat 2 inches of oil in a deep skillet to 375 degrees over medium
heat.
Drop the batter by teaspoons into the hot oil, cooking 3 to 4 cakes at a
time. Fry the cakes until golden brown on both sides, about 1 minute per
side. Drain the cakes on paper towels and serve immediately. Makes
approximately 12 cakes.
The Shaker Kitchen: Over 100 Recipes From Canterbury Shaker Village
(Clarkson N. Potter, copyright 1994 by Jeffrey Paige).
Converted by MC_Buster.
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.
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