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.
Beer Batter
Ingredients
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
Ingredients
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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