Champagne Bollinger - Maison Fondée en 1829

Mimi Thorisson is a half-French, half-Chinese food blogger and author. Growing up between Hong Kong and the South of France gave her an appetite for travel and discovery. The epicurean and mother of eight shares her and her joyful family’s culinary adventures between Médoc and Turin, where she currently lives. A lover of champagne, Mimi likes to share this very simple recipe with friends and a glass of Blanc de Noirs champagne.


2 1/2 cups / 300 g all-purpose flour
1/2 teaspoon sugar
1 teaspoon fine sea salt, plus more for finishing
1/4 teaspoon grated nutmeg
1 cup / 250 ml ice-cold blond lager beer
20 to 30 sage leaves, depending on size
Light vegetable oil for deep- frying (about 1 1/2 quarts / liters)

PREPARATION

1. Sift the flour into a large bowl. Add the sugar, salt, and nutmeg. Whisk in the beer until everything is combined and the mixture is thick enough to coat the back of a spoon.

2. Pour 1 inch / 2.5 cm oil into a large, high-sided pan. Heat the oil to about 375°F / 190°C. You can test if the oil is hot enough by dropping in a small drop of batter: If it sizzles and turns golden and crisp, the oil is ready.

3. Working in batches and adding one at a time, dip the leaves into the batter, then fry, flipping frequently for even cooking, until crispy and turning golden, about 3 minutes.

4. Place the sage fritters on a large plate covered with paper towels to absorb the excess oil. Transfer to a serving plate, season with salt, and serve immediately.