- extra virgin olive oil for deep-frying
- 12 anchovy fillets
- 24 large fresh sage leaves
- 1 egg, beaten
- flour, for dredging
- salt to taste
Heat olive oil in a deep frying pan. Place an anchovy between two sage leaves, like a sandwich. Repeat until all the anchovies and sage leaves are used up. Then dip the sage sandwiches into egg and dredge in flour. Shake off any excess flour. Gently place the sage leaves into the hot oil and let fry until golden and crispy. Transfer to a plate with an absorbent paper towel. Sprinkle with salt while the sage leaves are hot. Serve immediately.
