"Mice"

By cmpollard
June 17, 2014
2 Comments


Author Notes: Or "Fried Sage Leaves," from Das Fulscher-Kochbuch: Der Fuhrer zur Kochkunst mit 1700 Rezepten von internationalem Niveau (German Edition) Hardcover
by Elisabeth Fulscher (Author). The book is currently unavailable. The author was the aunt of my friend, Annelies, who translated this and gave it to me when she saw sage growing in my garden. It is a delicious appetizer to have with drinks, and the batter can also be used for elderberry flower clusters or pumpkin/squash flowers.
cmpollard

Serves: 4-6

Ingredients

  • 1 cup AP flour
  • ½ cups milk
  • ½ cups water
  • ½ tablespoons oil
  • ½ tablespoons salt
  • 2 egg yolks
  • 2 egg whites
  • 30 sage leaves with their stems, washed and dried.

Directions

  1. Mix the ingredients in the above order, (except the egg whites and sage leaves) in a bowl and mix it until the batter is smooth. Let stand for about ½ hour. Beat the egg white shortly before using the batter and fold into the batter.
  2. Dip the sage leaves into the batter and fry them immediately in oil until they are lightly browned and crispy. (For a sweet touch roll them in a mixture of sugar and cinnamon.)

More Great Recipes:
Appetizer

Reviews (2) Questions (0)

2 Comments

Horto June 30, 2014
very funny!<br />then what do you do with them?<br />
 
Author Comment
cmpollard June 30, 2014
The "mice" are a delicious appetizer. For years I considered sage to be a "Thanksgiving" herb, but it turns out to be wonderful in its fresh state, and even more so when fried in light batter. I have four different varieties of sage growing in my garden and will be preparing mice in several days for the friend who gave me the translated recipe.