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Anchovy and sage fritters

You'll need

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.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Dry fino.

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