Shaker sage cakes

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).

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Recipe by: Good Morning America Converted by MM_Buster v2.0l.

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