Anchovy and sage fritters

AT A GLANCE

  • Serves 8 people

  • For deep-frying: vegetable oil
  • 20 sage leaves
  • 20 anchovy fillets
  • To serve: lemon wedges
  •  
  • Soda water batter
  • 200 gm (1 2/3 cups) plain flour
  • 1 egg, lightly beaten
  • 1 tsp baking powder
  • 150 ml soda water
01   For soda water batter, combine flour, egg, baking powder and a large pinch of salt in a large bowl and make a well in centre. Add soda water and mix until a smooth, thin batter forms, then cover and refrigerate to rest (1 hour). Thin with extra soda water if needed.
02   Heat oil in a deep-fryer to 180C. Place sage leaves on anchovy fillets, press lightly, dip in batter, shake off excess, and deep-fry in batches, turning once, until golden (1 minute; be careful, hot oil will spit). Drain on absorbent paper and serve hot with a squeeze of lemon.
This recipe is from the May 2013 issue of Australian Gourmet Traveller.

Recipe:

EMMA KNOWLES AND ALICE STOREY

Photography:

BEN DEARNLEY

Styling:

CLAIRE DELMAR, EMMA KNOWLES AND ALICE STOREY

Drinking Suggestion:

DRY FINO. , suggested by MAX ALLEN

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