By cmpollard
June 17, 2014
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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.

Serves: 4-6

  • 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.
  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.)

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