Herbs that have strong flavour are suitable for Tempura. Parsley Tempura is very popular. My Sage plants in the garden are growing so well but I don’t use Sage for cooking very often. Today I made Sage Leaves into Tempura. You can hardly taste Sage, but this can be a great appetiser.
20 large Sage Leaves
Oil for frying
Salt & Pepper to serve
2 tablespoons Plain Flour
1 tablespoon Potato Starch OR Corn Starch
1/4 teaspoon Garlic Powder *optional
1 pinch Fine Salt
3 tablespoons Cold Water
- Wash Sage Leaves and pat dry with a tea towel. *Note: My Sage plants have very round leaves.
- Heat 2-3cm deep Oil in a large saucepan or frying pan to 170 to 180℃.
- Make the Batter by mixing all the ingredients in a bowl.
- Dip Sage Leaves into the batter to coat, remove excess batter as they should be coated very thinly, and place in the Oil one at a time. Fry in batches until batter is crispy. Transfer to a wire rack. Season with Salt & Pepper, and serve immediately.