Fried Sage
(0 votes)
(0 votes)
Health Score:
59 / 100
Difficulty:
moderate
Difficulty
Preparation:
15 min.
Preparation
ready in 50 min.
Ready in
Calories:
96
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 96 cal. | (5 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.5 g | (2 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 2.8 μg | (5 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.7 mg | (6 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 3 μg | (1 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 0.7 μg | (2 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 41 mg | (1 %) | ||
| Calcium | 25 mg | (3 %) | ||
| Magnesium | 8 mg | (3 %) | ||
| Iron | 0.3 mg | (2 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 8 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 0 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 1 cup fresh, large Sage
- 1 cup Sparkling water (chilled)
- ½ cup unbleached all-purpose flour
- ½ tsp salt
- ½ cup pale Ale (chilled)
- 1 tsp baking soda
- 1 egg white
- olive oil (for frying)
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Salad bowl, 1 Tablespoon, 1 Teaspoon, 1 Small bowl, 1 Whisk, 1 Rolling pin, 1 Large knife, 1 große Non-stick pan, 1 Slotted spatula, 1 Salad server
Preparation steps
1.
Gently rinse the sage leaves under cold running water; pat dry with a paper towel. Set aside.
2.
In a mixing bowl, blend sparkling water, flour, and salt until light and fluffy. Add pale ale and baking soda; using a wire whip to mix. Batter should be thin and runny; add more ale if necessary. Do not over mix. Cover the bowl with a clean dish towel and place in the refrigerator for 30 minutes.
3.
Remove batter from refrigerator. In a small bow; l, beat the egg white with a dash of salt, until stiff peaks form. Gently incorporate the egg whites into the batter, using a wooden spoon.
4.
Carefully heat the oil to 350º F in a deep frying pan or skillet. Thread the sage leaves onto wooden toothpicks. Dip the leaves into the chilled batter a few at a time; working in small batches deep fry the leaves in oil. Remove leaves using a pair of tongs. Drain on paper towels. Check seasoning. Serve hot.
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