Anchovy and Sage Fritters
In this Italian recipe by Theo Randall, anchovy fillets are sandwiched between sage leaves and fried until golden and crispy. Add a squeeze of lemon before serving as a dinner party snack or starter.
Introduction
This is the ultimate pre-dinner snack, a perfect canapé – simple but really satisfying. I love the combination of anchovies and sage – it makes me very happy.
Ingredients
| 50g (1¾oz) | salted anchovies in oil, drained |
| 20 large | sage leaves |
| 50ml (1¾fl oz) | whole milk |
| 150g (5½oz) | tipo 00 flour, plus extra for dusting |
| 1 tbsp | olive oil |
| warm water | |
| 1 | organic egg white, whisked to soft peaks |
| 100ml (3½fl oz) | sunflower oil |
| 1 | unwaxed lemon, quartered |
Method
Place the drained anchovies in a bowl and add the sage leaves and milk. Leave to soak for 10 minutes.
Sprinkle a little flour over a plate and dip the anchovies into the flour until dusted all over. Take 2 sage leaves from the milk and sandwich an anchovy between them. Repeat for all the anchovies and sage leaves. Leave to one side.
In a bowl, whisk together the flour with the olive oil, then whisk in a splash of warm water (roughly 75ml / 2¼fl oz) so that the batter is the consistency of runny honey. Gently fold in the whisked egg white until fully combined.
Heat the sunflower oil in a deep frying pan on a medium heat.
When the oil is hot (a piece of batter dropped into the oil should sizzle and cook in 10 seconds), place each anchovy and sage sandwich in the batter so that it’s completely coated, shaking off any excess. One by one, and working in batches, add the fritters to the hot oil, taking care not to overcrowd the pan. Turn the heat down if the oil gets too hot. Cook the fritters gently for about 4 minutes until crispy and golden, then remove them with a slotted spoon and set aside to drain on kitchen paper.
Serve immediately with lemon wedges for squeezing over.
Reviews
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