4 tb Unbleached all-purpose flour
1/4 ts Salt
1 tb Sugar
6 tb Water
1 lg Egg; separated
1 tb Chopped fresh sage leaves
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,
Yields
1 servings