Make the batter. Mix in a bowl flour, salt and pepper, then add slowly water and beer. Add the liquid little by little in order to avoid lumps. Let the batter rest in the fridge for half an hour until chilled.
Heat two inches of olive oil in a large skillet, dip the leaves into the batter and remove the excess. When the olive oil is hot, lay the leaves well spaced into the skillet and fry for a few minutes per side, until crisp, puffed and golden. Fry the leaves in batches, so they won't stick together.
Remove the sage leaves from the olive oil, lay them in a plate with a few sheets of paper towel to absorb the excess olive oil and sprinkle with sea salt. Enjoy!
Reviews
Kim on 2024-08-25 (5 stars): I made this recipe with my big beautiful sage leaves and it was amazing!! Thanks for sharing!
yamini reddy on 2021-01-29 (5 stars): Awesome very simple receipe
jakaay on 2019-01-13 (5 stars): Love these! I ate the whole batch : D
thank you for this recipe!
Kathy on 2018-09-18 (5 stars): Recently returned from Northern Italy visiting family. They mentioned "fried sage leaves" but we didn't have them while visiting. Just made the recipe and they are truly delicious. Only wish sage grew here in Pennsylvania like it does in Tuscany! Thanks for the recipe.
Marisa Franca @ All Our Way on 2016-06-16 (5 stars): We do fry sage leaves! In face we have a beautiful plant the is producing so many leaves. And we have used the sage fried in butter with lemon and our homemade ravioli. What we've never done is fry them dipped in a batter. Great inspiration! We'll have to try it and your photos are beautiful.
