Sage Fritters with Saffron

Preparation info

  • Serves

    4 to 6

    • Difficulty


Appears in

The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook

The Cookbook Library

By Anne Willan

Published 2012

  • About


  • 1 medium bunch sage (about ounces or 45 g)
  • Vegetable oil for fry


Pull the sage leaves from the stems, discard the stems, and set the leaves aside.

To make the batter: Sift together the flour, cinnamon, and saffron into a small bowl, and make a well in the center. In a separate bowl, whisk the eggs with the sugar until lightly colored and slightly thickened, 3 to 4 minutes. Pour the egg mixture into the well and stir, gradually pulling in the flour to