Here is a very crispy tasty Antipasto or appetizer.
Sage is an aromatic herb with a strong flavor and accompanied by anchovy and mozzarella you’ll have an interesting combination.
The batter can be made in many ways according to your habits and tastes, this is the classic with eggs, milk and flour.
Serves 4, Preparation time 30 mins, Cooking 20 mins
- 30 large sage leaves
- about 10 anchovy fillets
- 350 gr Mozzarella cheeses
- 2 eggs
- 200 ml of milk
- 6 tablespoons / 120 g of All purpose flour – Plain Flour
- extra-virgin-olive-oil, 500 ml at least
- Salt and pepper to taste
Wash the sage leaves and dry them each with an absorbent cloth or kitchen paper.
Drain the anchovy fillets and then dry them with absorbent paper, break them a little with your fingers, put them in a bowl with the diced mozzarella, add a pinch of pepper, stir.
Tip: anchovy paste is a good alternative.
If you don’t have mozzarella, the Provolone, Scamorza or Asiago will do just fine. Better to avoid buffalo mozzarella because it takes out a lot of water and makes frying a bit difficult.
Spread some of the mozzarella/anchovy mixture on a leaf then cover it with the other one – not stuffed, Slightly press to make them stick to each other.
Go on in this fashion until the pairs are finished.
Beat the eggs, sifted flour and milk in another bowl, beat well to eliminate any lumps, then as soon as the batter is smooth and soft, dip the stuffed leaves into the batter so that they are completely covered.
Heat the oil.
Tip: for a good deep-frying we recommend not to use less than 500 ml of oil, the right minimum to use is at least a litre. This way you will ensure a fragrant and healthy frying.
Frying no more than 3 or 4 sage leaves at a time otherwise you’ll low the oil temp and you’ll get a floppy fried.
Cook sage leaves on both side.
Place them on a lined plate with kitchen paper, serve warm.