Dana Treat – Treat Yourself

Crisp Sage Tempura

Posted June 8, 2010


Crisp Sage Tempura
Adapted from Food & Wine
Makes about 32

This doesn’t seem like the kind of thing that would keep well, but they do indeed keep overnight and retain their crunch.

½ cup rice flour
1½ tsp. poppy seeds
Salt
1/8 tsp. freshly ground black pepper
½ cup cold club soda
1 tbsp. cold water
Vegetable oil, for frying
1 bunch sage leaves (about 32), stems trimmed to ¼ inch

In a medium bowl, mix the rice flour with the poppy seeds, ½ tsp. salt and the pepper.  Whisk in the club soda and cold water.  Let the batter rest for 20 minutes.

Heat ½-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 the the oil and fry over moderately high heat until golden, about 30 seconds.  (DT: I turned each leaf over to make sure they were cooked on both sides.)  Drain on paper towels and sprinkle lightly with salt.  Serve warm or at room temperature.  (Can be stored in an airtight container overnight.)


Article printed from Dana Treat – Treat Yourself: https://danatreat.com

URL to article: https://danatreat.com/2010/06/crisp-sage-tempura/

Copyright © 2009-2014 Dana Treat. All rights reserved.