Fatty crispy batter-fried sage leaves stuffed with mozzarella and anchovies, ideal for a tasty starter paired with a glass of chilled fizzy white wine.
Serves 4, Preparation time 30 mins, Cooking 20 mins
- About 30 large sage leaves
- about 10 anchovy fillets in olive oil
- 350 gr fresh Mozzarella
- 3 eggs
- Milk, 150 ml
- 6 tablespoons / 120 g of All purpose flour – Plain Flour
- Peanut Oil for deep-frying, 600 ml
- Salt and pepper to taste
Whisk the eggs in a bowl, then add the milk.
Now add the sifted flour, mix and stir to obtain a smooth, velvety batter without lumps. Cover with cling film and refrigerate for approximately 30 minutes.
Wash the sage leaves and dry them gently.
Drain the anchovy fillets, dry them with paper towels, break them up a little with your fingers, place them in a bowl with the diced mozzarella and a pinch of pepper, mix.
Spread some of the mozzarella and anchovy mixture on one leaf and then cover it with another, unfilled leaf. Press lightly to make them adhere to each other. To better secure the two parts enclosing the filling, toothpicks can be used.
Dip the stuffed leaves into the batter so that they are completely covered with it.
Heat up the oil.
Fry the sage leaves on both sides for a few minutes.
Place on a plate lined with kitchen paper and serve hot.