Fried Sage Leaves

With a glass of wine these make a great little predinner munchie

Fried Sage Leaves

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  • Prep Time


  • Total Time


  • Servings



  • Peanut oil for frying

  • ¾

    cup uncleached all-purpose flower

  • 6

    ounces (¾ cup) beer

  • ½

    teaspoon of salt

  • 12

    very large sage leaves (if only smaller ones are available, use more; they can be fried in bunches with stems twined together).

  • salt


Notes: frying can be done ahead of time, as beer batter will keep the leaves crispy Leftover batter can be fried. It form puffy little pancakes, which are called coccole (it means "cuddles"). 1. Heat enough oil to fill a large skillet halway 2. While oil is heating, combine flour, beer and 1/2 tsp salt. Mix with a wire whisk until batter is perfectly smooth, Dip sage leaves into batter and shake off excess. WHen oil is sizzling, fry leaves turning until golden on both sides. (Don't crowd too many leaves into the skillet; anything deep-frying needs space. Drain on paper towels and add salt to taste.


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