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By Gary Rhodes
Published 1999
Most pork dishes and many lamb and poultry ones work well with sage.
These sage fritters can be made by two methods. The first is coated and fried in a beer batter for a complete souffléd finish. The second is simply coated in milk and flour for a thinner but still crisp finish.
Heat the oil to 180°C/350°F. Lightly coat each leaf in the flour. Whisk the remaining flour with the lager. Dip the leaves into the batter and carefully place in the oil. (The oil needs to be at least