Crispy battered sage leaves fried with a mozzarella and anchovy filling, ideal for an appetiser.
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 at room temp, 150 ml
- 6 tablespoons / 120 g of All purpose flour – Plain Flour
- Peanut Oil for deep-frying, 500 ml
- Salt and pepper to taste
In a bowl, beat the egg with a whisk.
Put the sifted flour in another bowl, dilute it with milk by pouring it in slowly and beating with a whisk. Pour this mixture into the bowl with the beaten egg, beating with a hand whisk to mix well.
Cover with cling film and refrigerate for about 30 minutes.
Wash the sage leaves and pat dry them.
Drain the anchovy fillets to pat dry 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.
Place some mozzarella and anchovies on a leaf and cover with another leaf. Press lightly to make them adhere to each other. To better secure the two parts enclosing the filling, toothpicks can be used.
Completely immerse the stuffed sage leaves in the batter.
Heat the oil.
Fry the sage leaves on both sides for a few minutes.
Place on a plate lined with kitchen paper, a pinch of salt and serve.