Sage fritters {Battle food #11}
Cette fois-ci c’est notre amie Chloé du blog Chloe Delice qui s’est creusé la tête pour nous trouvé le thème de cette onzième Battle Food. Le thème de cette rentrée (tardive) est la street food, un thème très large qui nous laisse le choix de mille et une interprétations possible pour ce que nous offre la cuisine de la rue à l’échelle mondiale !
J’avais très envie de faire un petit tour culinaire en Italie et de profiter de l’été indien avec une recette de beignets de sauge. I had the idea of a tempura batter instead of a classic donut batter, in order to lighten the recipe a little (well yes it's still fried anyway !) and the result is really very crunchy. I can imagine myself on the edge of a beach, sunset, a light breeze, with my little cone of sage donuts…not you ?!
Thank you to Monsieur for having lent himself to the game of the photo model !!!
Anyway, I leave you with the recipe !
Sage fritters {Battle food #11}
Ingredients (pour 4 people)
- About thirty beautiful sage leaves
- 250 g tempura flour
- 50 cl of fresh sparkling water
- 2 egg yolks
- You sell
- Vegetable oil for frying
Description
Wash and dry the sage leaves well..
Prepare the tempura batter, for this beat the egg yolks with the sparkling water then add the tempura flour. Stir gently.
Heat the vegetable oil in a fryer or in a frying pan.
Dip the sage leaves in the paste then plunge them into the very hot oil.
Take them out with a slotted spoon as soon as they are golden..
Enjoy hot (but not too much !).
Emilie
Marie / Feather Madeleines
23.9.13In fact, it must be very pleasant., I note the idea 🙂
very easy kitchen
23.9.13for having eaten sage just grilled in butter on pasta, it's insane. In a donut it must also be great
argon
23.9.13han i love sage, and my garden is full of them … this is very good ! merci !
vague
23.9.13Yum, I've wanted to try it for a long time! i don't know if i will find tempura flour here in milan (I doubt) but in any case, even in classic version, I hate to taste it!
Arnaud
1.11.13Hello Blur,
Tempura means "doughnut" in Japanese., somehow. You can very easily replace the "tempura" flour with plain flour., and voila!
Thank you for this recipe!
Dew powder
23.9.13I did not know at all !!!!! thank you for this nice discovery 🙂
Sandrine | Strawberry Basil
23.9.13I don't know at all so I'm intrigued… The taste of sage remains very present ?
Emilie
23.9.13The taste of sage becomes a little less strong and really very pleasant in the mouth because everything is very crisp ! You have to taste, it's to die for !!!
Coralie
24.9.13A great idea. In addition I have an absolutely magnificent sage foot and I thought it a shame to use it so little. A recipe that will end for the aperitif this weekend, for sure !
Before la Fourmi
24.9.13That's a great idea! me who loves sage I have a big foot on my balcony which gives a lot! to try! I keep this nice recipe aside!
Lyne
24.9.13A small sage fritter, here are my taste buds which are agitated and ask to taste … I imagine the little delight !
A beautiful day !
Perrine
24.9.13With tempura batter… it must have been really good!
Emilie // byPlou
24.9.13I think I ate 2/3 sage leaves… can't remember the taste anymore 😀 Original, surprising… it makes you want to test !
Carol / Sunrise Over Sea
24.9.13Une saveur qui est pour moi inconnue ! Merci pour cette découverte les filles 🙂
A good cooking day
25.9.13Great idea ! 🙂 Ca a l’air super appétissant et c’est surtout très original !
Où trouves-tu la farine à Tempura, dans les magasins bio ?
Granny Cakes
25.9.13Hmmmm, j’adore les tempuras de légumes!
agnes
2.10.13je ne connaissais pas ..ça doit etre très bon