This time it is our friend Chloe from the blog Chloe Delight which has hollowed out the head for we found the theme of this eleventh Battle Food. The theme of this season (it’s late) is the street food, the theme is very broad which leaves us the choice of a thousand and one interpretations possible for what we offer the street food on a global scale !

I really wanted to do a little tour of culinary Italy and enjoy the indian summer with a recipe for fried sage. I had the idea of a tempura batter instead of a dough doughnut classic, in order to reduce a little the recipe (well, yes it’s still fried though !) and the result is really crunchy. I can well imagine the edge of a beach, the setting sun, a light breeze, with my little cornet of fried sage…not you ?!

Thank you Sir to be lent to the set of the model’s photo !!!

Anyway, I leave you with the recipe !

Fried sage {Battle food #11}

Ingredients (for 4 people)

  • Thirty beautiful sage leaves
  • 250 g flour tempura
  • 50 cl sparkling water fresh
  • 2 egg yolks
  • Salt
  • Vegetable oil for frying


Wash and thoroughly dry the sage leaves.

Prepare the tempura batter, for it beat the yolks of the eggs with the sparkling water and then add the flour tempura. Stir gently.

Heat the vegetable oil in a deep fryer or in a frying pan.

Dip the sage leaves in the batter and then plunge them in hot oil.

Remove them with a slotted spoon as soon as they are golden.

Enjoy warm (but not too much !).

Written by Doc

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