1 1/4 cup all purpose flour
2 tablespoons olive oil
2 egg whites, beaten until frothy
10 anchovies, chopped to a purée
16 large fresh sage leaves
2 cups vegetable oil for deep-frying
Whisk flour, olive oil and enough cold water to give the consistency of heavy cream to make batter. Let rest for 20 minutes. Just before using, fold in egg whites. Heat vegetable oil to 350F in a large saucepan. To make each fritter, coat sage leaf on one side with the anchovy puree, dip in the batter and deep-fry until golden, about one minute. Drain on kitchen paper. Can be made ahead of time.
Chris McDonald is chef at Toronto's Cava restaurant.