Fried Sage

I can assist you with the recipe for fried sage, an aromatic and crunchy appetizer typical of Italian cuisine, particularly that of Tuscany. Here are the ingredients and the method:

Ingredients

• Fresh sage leaves (as needed)
• Wheat flour (for breading the leaves)
• Sparkling water or beer (as much as needed to make the batter fluid but not too liquid)
• Salt (to taste)
• Frying oil (preferably seed oil for a neutral taste)

Preparation

1. In a bowl, prepare a batter by mixing the flour with sparkling water or beer. The consistency should be similar to that of a batter for frying, not too liquid so it adheres well to the sage leaves.
2. Wash the sage leaves and dry them gently, taking care not to break them.
3. Heat a generous amount of oil in a pan or a deep fryer. The oil is ready for frying when it reaches a temperature of about 180°C (356°F); you can check by putting a little batter in the oil, if it fries and floats to the surface immediately, the oil is at the correct temperature.
4. Dip the sage leaves one by one into the batter, making sure to cover them completely.
5. Fry the breaded leaves in the hot oil until they become golden and crispy, which will only take a few minutes.
6. Once ready, remove the leaves from the oil and let them rest on paper towels to eliminate excess oil.
7. Sprinkle the fried sage leaves with a pinch of salt while they are still hot.

Serve these fragrant and crunchy fried sage leaves immediately as an appetizer or as a side dish.

Curiosity

Fried sage represents a delicious way to take advantage of the aromatic qualities of this Mediterranean herb. Besides being an excellent idea for a quick fix dish for unexpected guests, fried sage can also be used to garnish meat dishes or accompany an aperitif with a touch of truly Italian taste.