For the batter:
Beer, 1/2 cup (chilled- open just before use)
Sage leaves, 20 (I used more)
flour, 1 cup
1 Egg white
olive oil 1 Tablespoon
oil for frying
Pour the flour into a bowl and add the beer and stir with a whisk. Add the pinch of salt and the olive oil. Mix until smooth. Cover bowl and allow to stand for 30 minutes.
Wash and pat dry the sage leaves. Set aside. Whisk the egg white with pinch of salt until frothy and stiff. Gently fold into the batter. Heat the oil in a large pot. Dip sage leaves into batter and drop carefully into hot oil. Watch them carefully to avoid burning. When the leaves begin to turn brown, remove with slotted spoon to drain on paper towels.
Sprinkle with salt and serve immediately. When I make these, I can’t serve them fast enough- the entire family eats them as fast as I can make them! Enjoy!
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