Sage and anchovy fritters
These light, delectable fritters pair beautifully with a drizzle of lemon juice
SERVES
6
PEOPLE
PREP TIME
5
MINUTES
COOKING TIME
15
MINUTES
Ingredients
40 large young sage leaves
20 finest-quality anchovy fillets
lemon wedges
For the light batter:
200g plain white flour
1 tsp baking powder
1 egg
150ml soda water
Method
First, make the batter. Sieve the flour and baking powder into a bowl. Make a well in the centre and add the lightly beaten egg.
Gradually whisk in the soda water, working from the centre to the outside of the bowl to make a smooth batter. Cover and allow to rest for an hour.
Heat the oil, preferably light olive oil in a deep fryer to 280°C (alternatively, use a frying pan with 6cm-7cm of oil).
Meanwhile, dip a sage leaf in the batter and shake off the excess. Lay an anchovy fillet or half if they’re too long, on top and press on another sage leaf to make a little sandwich. Dip the sandwiches, one at a time into the batter, shake off the excess.
Cook in batches in the hot oil, turning once or twice — a minute should be sufficient. Drain on kitchen paper and serve immediately with a lemon wedge.
