When I was a little girl, my family and I used to have sunday lunch at my grandmom’s house. She often prepared a batter to fry some vegetables. It was a really tasty appetizer: usually carrots and zucchini, cut into small sticks. I loved them!
Today I’ve found in my garden some beautiful sage leaves, and I’m going to prepare a nice tempura to serve before a special lunch.
Ingredients (for 6 people):
- 42 sage leaves
- whole wheat flour 3,5 oz
- sparkling water 5,3 oz
- a pinch of salt
- an egg white
- vegetable oil for frying
- Pick the sage leaves keeping a part of the stalk.
- Wash the leaves and dry them well.
- Prepare the batter: add the sparkling water and a pinch of salt to the flour; mix and rest for about half an hour.
- At this point, if you want, prepare the vegan mayonnaise (here’s the link: http://www.gustovegetariano.com/en/vegan-mayonnaise/).
- Beat the egg white and mix it to the batter.
- Heat the oil for frying in a deep saucepan.
- Dip the sage leaves in the batter and, keeping them from the stik, transfer (a few at a time) into the boiling oil.
- Fry for about 1 or 2 minutes until they are perfectly golden.
- Drain and serve alone or with the vegan mayonnaise.