Aperol spritz
Whip up this classic Italian aperitif in minutes using Aperol and prosecco, then try our clever twists on the spritz for summer drinking
Sage and anchovy fritti
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 as a canapé or snack
Skip to ingredients
Ingredients
- 1 large-leaf sage
- 50g Cantabrian anchovies
- sunflower oil, for frying
- 150g 00 pasta flour
- 150ml whole milk
- 1 large Amalfi or unwaxed lemon, cut into wedges
Method
- STEP 1
Pick all of the sage leaves and match each one up with another leaf of a similar size. Arrange the pairs neatly on a tray, next to each other.
- STEP 2
Drain the anchovies and cut each one in half. Put a piece of anchovy on every other sage leaf, then sandwich the leaves together, with the anchovy in the middle. Squeeze together.
- STEP 3
Fill a large, heavy-based pan no more than a third full with oil and heat to 175C or until a cube of bread browns in 2-3 mins. Dust the sage and anchovy sandwiches with the flour, shaking off the excess. Dip into the milk, then coat in the flour again.
- STEP 4
Deep-fry the fritti for 3-5 mins or until evenly golden on both sides. Drain well on kitchen paper and serve immediately with lemon wedges for squeezing over.
