Meat mains
Sage and anchovy fritters
This is an Italian treat (otherwise called Involutini di salvia) of anchovies sandwiched between sage leaves and deep fried. They're best enjoyed hot with a wedge of lemon to squeeze over and a cool beer on the side.
Ingredients
- anchovies
- sage leaves
- 150g plain flour
- 2 tbsp olive oil
- 2 egg whites, stiffly whipped
Method
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Step 1
Make a light batter by mixing the flour with the olive oil and enough lukewarm water to give the consistency of double cream.
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Step 2
Leave to rest for 20 minutes. Just before use, fold in the stiffly whipped egg whites and some seasoning.
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Step 3
To make each fritter, sandwich an anchovy fillet between 2 large sage leaves, dip in the batter and deep-fry until golden brown.
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Step 4
Drain on kitchen paper and serve straight away.