Deep-fried Sage Leaves

1st February 2018

Interview: Killian Fox
Photographs: Sophie Davidson

“We’re going to make one of my favourite recipes ever: batter to fry sage leaves. It’s the easiest batter in the world and you can use it to deep-fry all sorts of things: courgettes, courgette flowers, slices of lemon…”
Rachel Roddy, food writer, Rome

Makes around 25 leaves


For the batter:

150g plain flour
2 tbsp extra virgin olive oil
200ml water (sparkling if you wish)
2 egg whites

25 sage leaves


Sieve the flour into a large bowl. Pour the olive oil into a well in the centre and stir to combine with the flour. Add around 200ml water and whisk. The batter should be the consistency of double cream, so add a little more water if necessary. Rest the batter in the fridge for at least an hour, ideally two. Just before cooking, beat the egg whites until stiff, then fold into the batter.

Heat the oil in a deep frying pan or saucepan to 190C/375F. Prepare a plate lined with kitchen towel and a serving plate. Working a few at a time, dip the leaves into the batter, allowing excess batter to drain back into the bowl. Fry until light brown, then drain on the kitchen paper. Move to a serving plate, sprinkle with salt, if you wish, and serve immediately.

Posted 1st February 2018

In Recipes


Interview: Killian Fox
Photographs: Sophie Davidson