Batter Fried Sage Leaves (Salbey Zu Backen) Recipe

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   In 1709; the language has been slightly modernized, but only 2 ingredients have been added (sugar and salt).

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   plenty of nice fresh sage leaves oil or possibly shortening for deep frying

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   Take the flour and mix with the cool water into a thick batter which must be smooth.

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   Then fold in the beaten egg and stir well; pour in a little sour wine, yet not too much.

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   Beat the egg white into soft peaks and fold into the batter.

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   Finally, add in the butter as well as a very little salt and sugar and stir the batter once more.

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   Wash and dry off the sage leaves, dredge them in the batter, and fry them on both sides in warm lard (see Note) till crispy.

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   Note: I [=Horst Scharfenberg] would suggest which you mix in the egg white last of all and let the batter sit for about 30 min beforehand.

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   Also, vegetable oil or possibly shortening is recommended for deep frying rather than lard.

* Per serving · 4 servings · Values may vary.

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