Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 4 tablespoons | Unbleached all-purpose flour |
| ¼ teaspoon | Salt |
| 1 tablespoon | Sugar |
| 6 tablespoons | Water |
| 1 large | Egg; separated |
| 1 tablespoon | Chopped fresh sage leaves |
| \N \N | Vegetable oil for frying |
Sift the flour, salt, and sugar into a medium bowl. Add the water and egg yolk, and mix to a smooth paste. Mix in the chopped sage leaves, cover, and set aside to rest for 30 minutes. When ready to serve, in a small bowl beat the egg white until stiff but not dry and fold into the batter until well mixed. Heat 2 inches of oil in a deep skillet to 375 degrees over medium heat.
Drop the batter by teaspoons into the hot oil, cooking 3 to 4 cakes at a time. Fry the cakes until golden brown on both sides, about 1 minute per side. Drain the cakes on paper towels and serve immediately. Makes approximately 12 cakes.
The Shaker Kitchen: Over 100 Recipes From Canterbury Shaker Village (Clarkson N. Potter, copyright 1994 by Jeffrey Paige).
Converted by MC_Buster.
Recipe by: Good Morning America Converted by MM_Buster v2.0l.