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Fried sage and vegetables

Published on 8 June 2026

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I have beautiful sage in the garden, so today I decided to fry some. I used carrots and courgettes I had at home, but you can fry peppers, broccoli, artichokes, asparagus or whatever you like best. I used a very simple batter: a mixture of type 00 flour and rice flour with ice-cold sparkling water, which is essential. The result is light, crisp fried vegetables.

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  1. Step 1 of 10

    I wash the sage leaves, choosing large ones, and dry them with kitchen paper.

  2. Step 2 of 10

    I cut the carrot and courgette into sticks, pour the oil into a saucepan and heat to 170°C. A probe thermometer is preferable if you have one.

  3. Step 3 of 10

    Meanwhile I make the batter. Before using it, I kept half a litre of sparkling water in the freezer. I mix the two flours and add a pinch of salt.

  4. Step 4 of 10

    I add the water gradually, whisking to remove lumps.

  5. Step 5 of 10

    I need a moderately fluid batter, neither too thick nor too runny. It should cling to the vegetables without being excessively sticky: fluid, but not too much. Add the water gradually because the amount depends on how much the flour absorbs.

  6. Step 6 of 10

    I dip the sage leaves into it.

  7. Step 7 of 10

    I fry a few at a time, turning them. They are ready when they feel crisp. This batter stays fairly pale but is still crunchy.

  8. Step 8 of 10

    I drain them on kitchen paper, then put the vegetable sticks into the batter and mix to coat completely.

  9. Step 9 of 10

    I fry these a few at a time too, adding them individually to the oil so they do not stick together. I used tongs and fried in several batches to avoid lowering the oil temperature.

  10. Step 10 of 10

    I drain these too, add a little salt and move them around to remove residual oil. Now enjoy them: truly tasty and crisp.

Original source: https://incucinaconlilly.com/2026/06/08/salvia-e-verdure-fritte/

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