Sage Leaf Fritters

culinary sage

At our recent, super fun Pairing Mourvedre event, Chef Nanette Smalley produced these delicate bites for our first taste of the evening.

Sage Leaf Fritters


2 Tablespoons of unsalted butter
1 cup water
1 cup all-purpose flour
1/2 cup milk, heated
2 egg whites
salt and pepper, to taste
olive oil for frying


To prepare the batter, in a medium saucepan, melt butter with water over medium heat. In a bowl, combine flour, salt, and pepper. Heat milk. Gradually blend in the butter-water mixture into the flour, slowly stirring with a whisk. Alternately adding the milk and water mixtures, make a smooth paste. Cover and let rest for at least 1 hour or overnight.

Beat the egg whites until stiff and fold into the batter mixture. Heat the olive oil and dip the sage leaves into the batter and fry over medium heat until golden brown.

NOTE: Nasturtium flowers are also nice in this batter

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