Pic of Sage and anchovy fritters

Sage and anchovy fritters

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Meat mains

Sage and anchovy fritters

Side Serves 8 40 min
This is an Italian treat (otherwise called Involutini di salvia) of anchovies sandwiched between sage leaves and deep fried. They're best enjoyed hot with a wedge of lemon to squeeze over and a cool beer on the side.


  • anchovies
  • sage leaves
  • 150g plain flour
  • 2 tbsp olive oil
  • 2 egg whites, stiffly whipped


Prep time: 25 min
Cooking time: 15 min
  • Step 1

    Make a light batter by mixing the flour with the olive oil and enough lukewarm water to give the consistency of double cream.
  • Step 2

    Leave to rest for 20 minutes. Just before use, fold in the stiffly whipped egg whites and some seasoning.
  • Step 3

    To make each fritter, sandwich an anchovy fillet between 2 large sage leaves, dip in the batter and deep-fry until golden brown.
  • Step 4

    Drain on kitchen paper and serve straight away.

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