Sage Fritters Three Ways

I always have sage growing in my garden and these special little treats are so easy to fix.  Yes, I know fried – but occasionally I enjoy these, the clean sage flavor of this herb comes through very nicely.  I use a very simple batter, not the one that came with this recipe.  I will include it though as I did use it for a long time.

See also my recipe Fried Zucchini Flowers.

Sage Fritters

  • 2 large egg yolks
  • 1 cup ice water
  • 1 cup flour
  • fresh sage leaves

Heat vegetable oil to 375 degrees.  I always throw in a piece of green onion or chive to test if the oil is hot enough;  you can also use a piece of bread.

In a bowl, lightly beat the egg yolks and pour in the ice water; mix well.  Add the flour and mix to combine.  Dip a few leaves at a time in the batter letting the excess drip off.  Fry until crisp and the leaves have a nice golden brown color.  Drain, keep warm in a 150°F oven.  Do not overcrowd the skillet.

Recipe by Cooking With Aunt Juju

Zucchini flowers on the left and sage fritters on the right…

Sage Fritters No. 2

  • 3/4 cup flour
  • 1/2 tsp. salt
  • 4 tbsp. olive oil
  • 2 tbsp. dry white wine
  • 1/2 cup water
  • 2 large egg whites
  • vegetable oil for frying
  • sage leaves

Mix the flour and salt, then add the water, olive oil and wine and mix well to make a smooth batter.  Cover the batter with plastic wrap and let it stand for an hour or two at room temperature, or you can refrigerate it overnight.  Just bring it to room temperature before using it.

Heat about an inch of  vegetable oil to about 360 degrees.  Beat the egg whites until stiff but not dry.  Fold the egg whites into the batter and place in a shallow dish.  Coat the leaves well with batter.

Drop the leaves into the hot oil and cook until they are golden brown.

Recipe by Cooking With Aunt Juju

Sage Fritters Food and Wine

  • 1-1/2 cups flour
  • 1-1/2 cups seltzer or club soda, chilled

Add enough chilled soda until you reach the consistency of sour cream.  Season to taste with salt.

Recipe by Cooking With Aunt Juju

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