Deep fried Anchovy-Filled Sage "Sandwiches"
If you like the saltiness of anchovies, you're going to love this!!! You can change the filling to whatever you like (some mozzarella is amazing!) and if you have left over batter, you can use it to coat and fry any vegetable (zucchini flowers, strips of zucchini, mushrooms, etc). It keeps in the fridge for a week!
Ingredients
- 2-3 cups mild oil (canola/vegetable/corn)
- 1 large bunch sage (about 40 large leaves)
- 1 small can (50-100g) anchovies leftovers can be kept under oil in the fridge for a long time
- 20 very small strips mozzarella, to fit onto each leaf (optional to cut the salt)
Batter
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1 cup mineral water/beer
Instructions
- Wash and pat dry the sage leaves. Meanwhile, in a deep skillet, add the oil and begin heating over medium heat (be careful that it doesn't get too hot...lower the temp if you are taking a bit more time prepping the sage...increase the temp just before you are begin to fry the leaves..
- Prepare the batter by mixing the flour and baking powder in a medium bowl; add in the liquid and set aside as you prepare the sage.
- Lay out the sage leaves so each has a similar sized "partner leaf" so you are making an assembly line. Place a smallish piece of anchovy onto half of the leaves and top with a tiny piece of cheese (if using) and close it up with another leaf.
- Prepare a baking sheet with paper towel and set aside.
- Take each leaf bundle/sandwich and dip it gently into the batter, making sure the batter is coating the entire thing and run it along the side of the bowl to scrape off excess batter.
- Set it into the oil (if it doesn't sizzle, increase the heat); as it browns on the bottom, using a fork, flip it over and brown on the other side. Remove from the skillet and place on the prepared baking sheet with paper towels (there is no need to salt this as the anchovy give you enough salt).
- Serve immediately or keep warm in a low oven.