Fried sage leaves are a classic Italian appetizer or aperitivo snack. They're crunchy and delicious, perfect with a cold beer or a glass of bubbly Prosecco.
Wash well the sage leaves and then let them dry completely on a towel or kitchen paper.
In a medium bowl, mix the flour with a couple of pinches of salt and black pepper.
Add the cold sparkling water or beer and keep mixing with a whisk or a fork. You may not need to add it all, stop when the consistency seems right, see notes.
In a medium pan, bring 1 inch (2.5 cm) of sunflower oil to temperature. The temperature is right when it reaches between 350°F and 365°F (175°C – 185°C). To test it, carefully add a drop of batter in the oil, if many small bubbles immediately start to appear, the temperature is right.
Dip each sage leave in the batter to coat completely, then gently lay them in the oil. Fry only a few at a time and do not crowd the pan, otherwise they’ll stick together.
Fry a couple of minutes on each side, until they’re golden brown. Then remove them with a skimmer and transfer to a plate lined with kitchen paper to absorb the excess oil.
Sprinkle with sea salt if needed and serve immediately while they’re still warm.
Notes
What’s the right consistency for the batter? The batter consistency needs to be as thick as pancake batter, to make sure it sticks to the leaves in a thick layer. Add the liquid a little bit at a time until you reach the right consistency. Sometimes it’s the full ½ cup, sometimes it’s less.