Mix the flour, salt, wine and oil to form a smooth dough. Cover and leave to soak for about half an hour. Then fold in the stiffly beaten egg whites.
In the meantime, drain the anchovy fillets and pat dry, removing any bones that may be present. Halve the fillets crosswise. Moisten the sage leaves on one side, place half an anchovy fillet between two leaves on the moistened sides, press firmly.
Heat the fat. Pull the filled leaves through the batter and fry them until golden brown on both sides in the hot fat. Drain on kitchen paper and serve immediately.
Ingredients
Print Recipe
Pin Recipe