• 4 heaping Tablespo
ons all purpose flower
• 1 pinch of Salt
• 1 pinch of ground black pepper
• 3.5 Tablesoons of beer
• about 15 sage leaves
• olive oil
• 6.5 Tablesppons of water
How to Prepare
• For batter: Mix in a bowl flour, salt and pepper, slowly add 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!