It is an ancient and refined snack from the peasant tradition, created to simply enhance the aromatic herbs from the garden. This preparation coats the leaves in a light and crispy batter, making them the star of an irresistible and fragrant aperitif. It is a small indulgence that celebrates the art of frying, transforming a humble ingredient into a fragrant gastronomic experience
Gently wash the sage leaves under running water and dry them thoroughly by patting them with paper towels
2
Pour the flour and a pinch of salt into a bowl. Gradually add the ice-cold beer straight from the fridge and quickly whisk until smooth and lump-free
3
Let the batter rest in the refrigerator for about 15–30 minutes to keep it cold
4
Heat the oil in a deep-sided frying pan until it reaches 180 °C
5
Hold the sage leaves by the stem, dip them into the cold batter, and immediately plunge them into the very hot oil
6
Fry the leaves until golden brown, drain them on paper towels, and salt immediately
Storage
Fried sage should be eaten immediately to maintain its ideal crispness.
Storage is not recommended, as it would quickly lose its fragrance.
Cost
The preparation requires basic ingredients that are readily available and inexpensive. The final cost is mainly influenced by the amount of oil needed for frying
Health
Fried sage is an extremely calorie-dense dish and high in saturated fats due to the generous amount of frying. Frequent consumption is not recommended for those following controlled diets or suffering from cardiovascular problems
AuthorEditorial staff - Luca M.
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