Tuscan-Style Fried Sage Leaves
We get raves every time we serve these crunchy, lightly-battered leaves.
- 1 cup cold sater
- 2 tbs dry white wine
- 1 cup all-purpose flour
- Fleur de Sel (white sea salt)
- ½ to 1 cup Graisse de Canard Gold®, (More Than Gourmet Duck fat) for frying***
- 1 Large bunch fresh sage leaves, separated
- fresh lemon juice
- Put the water and wine in a medium bowl.
- Using a strainer, sift flour in small amounts into the water, whisking to incorporate it into a smooth batter until it reaches the consistency of light cream and stir in a pinch of salt..
- Turn oven to 275°F and line a cookie sheet with paper towels.
- Slowly heat ½ cup Graisse de Canard Gold® in a skillet over medium-high heat until hot but not smoking.
- Meanwhile, dip leaves into batter, holding them by the stem, allowing excess batter to run back into bowl.
- Slide leaves into hot fat and cook until golden on 1 side. Turn and cook until second side is browned. 7.Remove with a slotted spoon to oven. Add extra fat as needed. When all leaves are fried, sprinkle with Fleur de sel, and drizzle on fresh lemon juice before serving.
***These items are all available through the Club Sauce Website Store if they cannot be found at your local gourmet shop.