My F&W
quick save (...)

Crisp Sage Tempura

  • ACTIVE: 30 MIN
  • TOTAL TIME: 50 MIN
  • SERVINGS: 8
  • MAKE-AHEAD

Poppy-studded batter makes a light and pleasantly crunchy coating for pungent, addictive sage leaves.

  1. 1/2 cup rice flour (see Note)
  2. 1 1/2 teaspoons poppy seeds
  3. Salt
  4. 1/8 teaspoon freshly ground pepper
  5. 1/2 cup cold club soda
  6. 1 tablespoon cold water
  7. Vegetable oil, for frying
  8. 1 bunch of sage (about 24 leaves), stems trimmed to 1/4 inch
  1. In a medium bowl, mix the rice flour with the poppy seeds, 1/2 teaspoon salt and the pepper. Whisk in the club soda and cold water. Let the batter rest for 20 minutes.
  2. Heat 1/2 inch of oil in a small skillet just until shimmering. Holding each sage leaf by the stem, dip it into the batter to coat both sides. Add to the oil and fry over moderately high heat until lightly golden, about 30 seconds. Drain on paper towels and sprinkle lightly with salt. Serve warm or at room temperature.
Make Ahead The fried sage leaves can be stored in an airtight container overnight. Notes Rice flour is available at Asian markets and health food stores. Serve With Pork Rib Roast with Sweet Onion Puree and Crisp Sage Tempura.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.