Erbe fritte
Deep fried sage and parsley
Deep fried aromatics that is sage and parsley is an excellent appetizer in Italy. You can serve it before a lunch or dinner with a good glass of wine. A tasty starter in other words. Enjoy it!
- 24 sage leaves
- 20 little sprigs of parsley
- 100g (3 1/2 ounces) white flour
- Olive oil (the best would be extravergine olive oil of Liguria - Italy) for frying
- Mineral water
- Salt
- Time:
preparation: 20 minutes
cooking: 15 minutes
total: 35 minutes - Difficulty:
easy recipe - Nutrition Facts (amount per serving):
Calories: 95 (kCal) 5 % GDA (*) - 395 (kJ)
Protein: 3.2 (g) 7 % GDA
Total fat: 0.5 (g) 1 % GDA
Total carbohydrate: 20.5 (g) 8 % GDA
Sugars: 1.6 (g) 2 % GDA
Wash the parsley in a bowl of cold water and then pat completely dry with absorbent kitchen paper.
Avoid washing the leaves of fresh sage. Wipe off any sand of earth with soft kitchen paper.
Prepare the batter in a bowl, putting the flour and adding a little of mineral water slowly. Beat with a whisk continuously in order to avoid lumps. The batter must be fluid.
Heat the olive oil in a non-stick frying pan. Dip the fresh herbs into the batter and fry them until golden brown. Remove them with a slotted spoon and sprinkle with salt.
Serve hot with a white wine (the best would be a white wine from Liguria - Italy - such as Cinque Terre or Pinot bianco della Lunigiana).
It's very difficult to have the real amount of the olive oil used for frying.
So nutrition facts don't include this ingredient. If you want to include this ingredient, you have to add about 100 kcal per 100 g of this dish.
What's the right wine for " Deep fried parsley and sage " ?
Our suggestion is: Cinque Terre or Pinot (a white wine from Lunigiana).
Greetings from Italy!
If you want to combine this dish with other ones for a complete menu, consult our "Members-only Area".
