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Recipe Name: Deep-fried Sage Leaves Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Appetizers Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
36 Whole sage leaves
washed and dried
Hot oil for deep frying
to depth of 1 inch
1 Cup(s) Lager beer
2/3 Cup(s) All-Purpose Flour
Salt & pepper, to taste
1 Egg white, at room temp.
Directions:
Select whole, unblemished sage leaves with stems left on, for
easyhandling.Combine beer, flour, salt and pepper in small bowl until
smooth. Battershould have the consistency of cream soup. Let stand at
room temperatureat least 15 minutes.Meanwhile, beat the egg white until
it is fairly stiff but not dry. Foldinto batter. Dip whole sage leaves
in batter to coat both sides.Deep-fry in hot oil or shortening until
crisp and golden brown on bothsides. Drain on paper towels;
serve.Yield: 4 to 6 servings.Enright says that Chef Willy Brand, of
Toronto's George Brown College,first tasted these when he worked in
Switzerland, where the sage leaveswere popular at cocktail parties. She
also says that these are goodserved with selected cheeses, or with
deep-fried wedges of camembert orbrie and a tomato dipping sauce.From
Nancy Enright's Canadian Herb Cookbook. By Nancy Enright.
Toronto:James Lorimer & Company, Publishers, 1985. Pg. 104. ISBN
0-88862-788-2.Posted by Cathy Harned.From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1707
Calories From Fat: 1180
Total Fat: 133.1g
Cholesterol: 543.6mg
Sodium: 4590.7mg
Potassium: 22.3mg
Carbohydrates: 28g
Fiber: <1g
Sugar: <1g
Protein: 104.8g


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