Friday, March 9, 2012

Sage and Anchovy Fritters / Quick snacks

A favourite snack for the Italians and for us! These little darlings are so flavoursome and simply - divine. Great to serve at a dinner party or as we did - with each other. Left over batter can be used to coat other vegetables, zucchini flowers, or fish.

Sage and Anchovy Fritters

Beer Batter


100g Flour
190 ml Beer
1 pinch salt
1 tsp baking powder

Sieve flour, baking powder and salt into bowl
Add beer and whisk until smooth
Cover with glad wrap and rest for 30 mins in refrigerator

Sage and Anchovy Fritters


anchovy fillets halved lengthways
sage leaves 
(double the amount of halved anchovy fillets)
vegetable oil for deep frying
sea salt
lemon wedges to squeeze over and serve

Take an anchovy piece and sandwich between two sage leaves, pressing gently together.
Repeat this process until complete.

Place oil into hot fryer, deep frying pan or wok. Depth of oil should be at least 2 inches in the centre. Heat on high heat until hot - a drop of stale bread should turn golden in a few seconds, and this is the temp you want. 

Dip sage leaves into batter, let the excess batter drain off, and remember to keep some of the sage stalk free of batter so you can easily lift in and out of oil. Place fritters into hot oil and turn  once to ensure both sides are golden. Remove with a slotted spoon and drain on paper towel.
Drizzle fritters with lemon and serve on a hot plate with lemon wedge

*If cooking larger amounts for dinner party don't forget to heat up baking tray for serving fritters

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