Fried mixed-herb dough & Roasted bell pepper sauce

Some food just can't be any happier if without getting into hot bubbling oil, think of potato chips or french fries. I know I know, a baked version exists... well, a nice try. Tell ya', once you taste deep-fried sage or basil leaves, no one can stop you rushing to open a bottle of wine! It is the magic power about deep-frying. When I know Sher, my favorite blogger who can cook everything wonderfully, going to guest host this week's Weekend Herb Blogging (created by Kalyn), I'm so thrilled that frying one herb just don't feel enough, not even two, got to be five! The mixed- (5) herb balls are not oily at all. Please remember to add enough oil in wok (which I used) and pre-heat it first, then hot oil solely is a medium of sending heat but not fat into the food.

Recipe (yield : 12 small balls) *adapted from Sale & Pepe magazine - Grandi Fritti all' Italiana*

• 2/3 cup flour
• 1 egg
• a pinch of salt
• 1/2 tsp baking powder
• 1 Tbp (slightly packed) finely diced fresh herbs - I used sage, scallion, marjoram, rosemary & dill
• 2 Tbps milk or as needed
• a dash of onion & garlic powder
• a dash of black pepper

Direction:

In a mixing bowl, combine all the above ingredients until smooth and thick (see photo).

In a wok pour in 2-inch deep oil and pre-heat to medium hot, then lower the heat so the oil back to less hot (as the dough will brown up instantly)

Prepare two coffee/tea spoons, use one to scoop up some dough (about the size of hazelnut), and use the other to scrape the dough down into the oil. Fry for 2 minutes or more over low heat, drain. If your dough is big, frying time is longer. Better to try frying one first so you have a better idea.

I love dipping the fried balls in this tangy and spicy sauce, which is just so easy to make! It keeps well in fridge for a few days, but over 5 days its taste is kinda off. However I didn't copy down the recipe (the book is from library), let me write down what I can remember for now, and will update later.

Recipe of roasted red bell pepper sauce (yield: about 1 1/2 cups)

• 1/3 cup vinegar + 1 cup water
• 1 clove garlic, halved
• 2 shallots, halved
• 1 very small onion, quartered
• 2 bay leaves
• 2 1/2 roasted bell pepper in vinegar (store-bought, from jar), drain

Bring the vinegar & water to boil, poach (simmer) garlic, shallots, onions and bay leaves for about 25 minutes. Drain but save the liquid as you may need it. When they are cool, puree them plus red pepper, taste and season. Add the saved liquid if necessary to get your desired consistency.

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