This is a unique one, I know. But you gotta trust me when I say it’s so good! The sage leaves turn into the best savory chips you could ever imagine. I haven’t met anyone yet, that didn’t like them.
I wish I could say I came up with this idea but I gotta give credit where it’s due. Chef Mimi Thorisson developed this recipe and I learned how to make it when I was in France attending a 3-day cooking workshop at her home in the Medoc region in the French countryside. It was an experience of a lifetime.
If you are looking for something truly unique, this is the perfect appetizer to try.
Dip leaf into the beer batter.
Coat both sides and allow excess to drip off.
Slowly place the leaf in the hot oil.
Once cooked, sprinkle with salt and cayenne.
- Approx 20 sage leaves (at least 20, these will go fast, I guarantee it)
- 2 cups plain flour
- 1 ice-cold beer (to make a sticky thick batter – not too liquid nor too thick, it should coat the sage leaves)
- 1 teaspoon of sugar
- salt – large pinch
- cayenne pepper – large pinch to taste, optional
- Ranch dipping sauce if you’d like
- Sift the flour and sugar together in a bowl. Whisk in the beer until combined and allow to rest for at least 30 minutes in the fridge.
- Take the batter out of the fridge and add the salt. Mix well.
- Heat the vegetable oil on medium heat in a saucepan and test with a drop of batter. If the batter immediately floats up golden brown then it’s ready for frying. Dip the sage leaves in the batter being sure to coat both sides. Hold the battered covered sage leaf in the hot oil for a couple of seconds then let go. This ensures the leaf floats. Fry all the leaves (working in batches) in hot vegetable oil until golden brown on both sides.
- Drain on a paper towel and season lightly with salt and a sprinkle of cayenne pepper. Serve immediately.
Keywords: Deep Fried Beer Battered Sage Fritters