Beer Battered Fried Sage Fritter

Beer Batter Sage Fritter

This is a unique one, I know. But you gotta trust me when I say it’s soooo good! The sage leaves turn into the best savory chips you could ever imagine. I haven’t met any yet, that didn’t like them.

I wish so badly 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.

If you are looking for something truly unique, this is the perfect appetizer to try.

*Process pix below.


Ingredients

Approx 20 sage leaves (at least 20, these will go, I guarantee)
2 cups plain flour
1 ice-cold beer (to make a sticky thick batter – not too liquid not 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

Directions

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 seconds then let go. This ensure 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.

kdd note: These are great on their own or dipping in a little ranch is good too!

Be sure to coat both sides of the leaf with the batter.

Be sure to coat both sides of the leaf with the batter.

Allow any excess to drip off in bowl. You don’t need the batter too thick on the leaves.

Allow any excess to drip off in bowl. You don’t need the batter too thick on the leaves.

Gently lay one feat at a time into the hot oil.

Gently lay one feat at a time into the hot oil.

Finish with a little salt and cayenne pepper.

Finish with a little salt and cayenne pepper.

YUM! Enjoy!

YUM! Enjoy!

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