MypinchofItaly
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A quick recipe for a delightful starter!
Serves: 2 | Preparation time: 5 mins | Cooking time: 5-8 mins
Wash the sage leaves and gently dry them up with a cloth.
Prepare three bowls: fill the first one with flour, beat up the eggs in the second one, and pour the breadcrumbs in the third bowl. Place them in this same order on the kitchen counter: this will make it easier to follow the right procedure when preparing the leaves.
Take one sage leaf and coat it in the flour, then dip it into the beaten eggs; finally, coat it in breadcrumbs.
Repeat this process for every leaf.
Heat up the peanut oil in a frying pan. To check whether the oil is hot enough to deep-fry the leaves, you can test it with a toothpick: when you dip the toothpick in the oil, bubbles must form around it.
Deep-fry the sage leaves. Be careful to fry only a small amount of leaves at a time, because you must remove them from the oil as soon as they become golden.
Place them on a plate lined with kitchen paper to absorb the oil in excess, and sprinkle them with a pinch of salt.
Serve the sage leaves hot and crispy and enjoy this guilty pleasure!
Tip: if you don’t have breadcrumbs at hand, worry not: you can use corn flour or blend crackers and bread-sticks in the mixer. Either will make a perfect breading.
Serves: 2 | Preparation time: 5 mins | Cooking time: 5-8 mins
- Sage leaves, big: 10
- Eggs: 2
- Italian 00 flour: to taste
- Breadcrumbs: to taste
- A pinch of salt
- Peanut oil (for deep-frying)
Wash the sage leaves and gently dry them up with a cloth.
Prepare three bowls: fill the first one with flour, beat up the eggs in the second one, and pour the breadcrumbs in the third bowl. Place them in this same order on the kitchen counter: this will make it easier to follow the right procedure when preparing the leaves.
Take one sage leaf and coat it in the flour, then dip it into the beaten eggs; finally, coat it in breadcrumbs.
Repeat this process for every leaf.
Heat up the peanut oil in a frying pan. To check whether the oil is hot enough to deep-fry the leaves, you can test it with a toothpick: when you dip the toothpick in the oil, bubbles must form around it.
Deep-fry the sage leaves. Be careful to fry only a small amount of leaves at a time, because you must remove them from the oil as soon as they become golden.
Place them on a plate lined with kitchen paper to absorb the oil in excess, and sprinkle them with a pinch of salt.
Serve the sage leaves hot and crispy and enjoy this guilty pleasure!
Tip: if you don’t have breadcrumbs at hand, worry not: you can use corn flour or blend crackers and bread-sticks in the mixer. Either will make a perfect breading.
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