German-style Fried Sage Leaves

Ingredients

In this German adaptation of the Italian Salvia fritta, the traditional Italian ingredients are replaced with German ones to create a unique flavor profile. The batter used for frying the sage leaves incorporates German beer, which adds a subtle malty flavor to the dish. Additionally, the sage leaves are fried until they turn golden brown, giving them a crispier texture compared to the original Italian version. We alse have the original recipe for Salvia fritta, so you can check it out.

• 20 fresh sage leaves 20 fresh sage leaves
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1/2 cup (120ml) German beer 1/2 cup (120ml) German beer
• 1/2 teaspoon salt 1/2 teaspoon salt
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 5g, 0.5g
• Carbohydrates (total, sugars): 28g, 0g
• Protein: 5g
• Fiber: 2g
• Salt: 0.6g

Preparation

1. 1.
   In a mixing bowl, combine the all-purpose flour, German beer, and salt. Whisk until you have a smooth batter.
2. 2.
   Heat vegetable oil in a deep frying pan or pot over medium-high heat.
3. 3.
   Dip each sage leaf into the batter, ensuring it is fully coated, and carefully place it into the hot oil.
4. 4.
   Fry the sage leaves for about 1-2 minutes on each side, or until they turn golden brown and crispy.
5. 5.
   Using a slotted spoon, transfer the fried sage leaves to a paper towel-lined plate to drain excess oil.
6. 6.
   Repeat the process with the remaining sage leaves.
7. 7.
   Serve the German-style Fried Sage Leaves immediately while still hot and crispy.

Treat your ingredients with care...

• Sage leaves — Ensure that the sage leaves are fresh and free from any blemishes. Gently wash and pat them dry before using to remove any dirt or debris.

Tips & Tricks

• For an extra flavor boost, sprinkle a pinch of paprika or garlic powder into the batter.
• Serve the German-style Fried Sage Leaves with a side of creamy mustard sauce for dipping.
• If you prefer a lighter version, you can also pan-fry the sage leaves in a small amount of oil instead of deep-frying them.
• Experiment with different herbs such as thyme or rosemary for a variation in flavors.
• Make sure the oil is hot enough before frying the sage leaves to achieve a crispy texture.

Serving advice

Serve the German-style Fried Sage Leaves as an appetizer or side dish. Arrange them on a platter and garnish with a sprinkle of sea salt. Provide small dipping bowls with mustard sauce or a tangy yogurt dip for guests to enjoy alongside the crispy sage leaves.

Presentation advice

To enhance the presentation, place the fried sage leaves on a bed of fresh lettuce leaves or herb sprigs. Drizzle a touch of olive oil over the top and add a squeeze of lemon juice for a vibrant and appetizing look.