Salty sage bites
“Sage grows in the harshest climes and deserves a medal for its adaptability”
Dough
- 1 cup unbleached white flour
- 14 tsp sea salt
- 2 tbsp extra virgin olive oil
- 12 cup water (at room temperature)
Filling
- 30 large sage leaves, washed and dried
- 2 egg yolks
- 14 cup milk
- 500ml olive oil
- sea salt
Once cooked, sprinkle with smoked paprika or, for more excitement, chilli powder. If you're not in the mood to make dough, use bought wonton skins.
Method
In a mixing bowl whisk together the flour, salt and olive oil. With a wooden spoon, slowly incorporate the water. Take the mix in your hands and knead it into a ball. It should be soft and pliable. If too sticky, add flour. Leave to rest for 20 minutes.
Roll out the dough thinly on a floured bench or with a pasta-making machine. Cut 30 rectangles about 6 x 10cm each. Top each with a sage leaf.
Whisk together the yolks and milk. Use a pastry brush to spread the egg wash around the edges of the pasta rectangle and fold in half to enclose the sage leaf.
Seal edges firmly with your fingers or a fork. Repeat with the other rectangles.
In a small wok, pour in the olive oil and heat to 175C or until bubbles rise in a steady stream when you place a wooden skewer in the oil. Drop a few fritters in at a time and when golden on one side, turn over. After a couple of minutes they should be ready. Drain on paper towels, sprinkle with salt and eat immediately.
Makes 30
