Sage and Mint Fritters


Preparation info
  • Makes

    2 Dozen

    • Difficulty


Appears in

By Darra Goldstein

Published 1999

  • About

These aromatic fried breads are a specialty of the eastern Georgian highlands, where wild sage grows in abundance.


  • ½ package ( teaspoons) active dry yeast
  • cups lukewarm water (105°F)


In a large bowl, dissolve the yeast in ¼ cup of the lukewarm water. Cover and leave to proof for 10 minutes.

Meanwhile, sauté the chopped onion in the butter until golden. Set aside to cool slightly.

When the yeast is bubbly, slowly add the remaining lukewarm water (make sure the water