100 g of fresh herbs in branches (such as sage, parsley, thyme, horehound, etc.)
2 separated eggs
1/2 cup of beer
3/4 cup of wheat flour
1 liter of vegetable oil for frying
1 pinch of salt
Sauce
4 dried tomatoes
1/2 cup of mayonnaise
2 tablespoons of hot water
Salt and black pepper to taste
100 g of fresh herbs in branches (such as sage, parsley, thyme, horehound, etc.)
2 separated eggs
1/2 cup of beer
3/4 cup of wheat flour
1 liter of vegetable oil for frying
1 pinch of salt
Sauce
4 dried tomatoes
1/2 cup of mayonnaise
2 tablespoons of hot water
Salt and black pepper to taste
Dough: beat the yolks well with 2 tablespoons of oil and beer
Put the flour in a sieve and sprinkle over the beaten yolks without stopping to mix
Mix until smooth and homogeneous
Let it rest for 20 minutes
Meanwhile, wash the herbs, remove the thicker stalks and wilted leaves, and dry them well with paper towels
Sauce: chop the tomatoes and mix with mayonnaise and water
Season with salt and black pepper and reserve
Assembly: beat the whites until stiff with a pinch of salt
Fold them into the dough with a delicate spatula
Heat the oil and dip the herbs one by one in the dough
Drain excess and place them in hot oil
Fry for about 1 minute, just to make them crispy and golden
Drain on paper towels and serve with salt
Serve with the sauce at the side or as a accompaniment to general meat dishes or salads with green leaves.
