When my sage is growing like crazy and threatening to take over the neighboring herbs, I cut it back and make this unusual snack. And don’t worry: if you are leery of eating sage leaves pretty much on their own, the cooking process really neutralizes their otherwise overpowering flavor.
Sage Fritters (Fried Sage Leaves)
12-18 clusters of fresh sage leaves
1 T butter
1/3 C water
½ C whole wheat flour (milled with soft wheat berries in the WonderMill)
1/3 C milk
Pinch of salt
1 egg, beaten
Oil for frying (canola, vegetable, olive or other neutral oil)
Wash the sage leaves and blot dry with paper towels. In a small saucepan, melt the butter in the water. Add the flour, milk, salt and egg and stir until the batter is thick and smooth. Adjust salt to taste.
Heat the oil in a skillet or small saucepan until shimmering and almost smoking. Dip the sage leaves—either individually or in clusters—in the batter and shake off excess batter.
Fry a few leaves or clusters at a time, turning to evenly cook both sides. Remove when lightly browned and drain on paper towels.
Serve immediately. (Keep finished leaves warm in a preheated oven until all are finished.)
Recipe courtesy of Diane’s Food Blog. Original recipe from The Herb Cookery by Barbara Scoggins.
