A pretty unique and great appetizer, it was more common some decade ago, today fried zucchini flowers are way more common.
Although I make fried sage almost every year at home (only when my sage delivers large leaves) I don’t see this dish on a menu since the last century!

Ingredients

• 16 large sage leaves
• 100 g of flour
• A pinch of salt
• 1 egg (only the egg white)
• 1 tablespoon of olive oil
• 125 ml of cold beer

Direction

1. Pour the flour into a bowl and add the well-cold beer stirring with a whisk; add the salt, oil and after obtaining a homogeneous mixture, cover the bowl with a tea towel and let the batter rest for 60 minutes.
2. Wash and dry the sage leaves well. After the hour, whip an egg white together with a pinch of salt and gently incorporate it into the batter, being careful not to let it disassemble.
3. Dip the sage leaves one by one in the mixture obtained and then fry them in plenty of hot oil by turning them on both sides.
4. When the sage leaves are golden, remove them one by one with the tongs and drain them on kitchen paper towels.
5. Salt the sage leaves and serve immediately.The batter can also be prepared with soda water instead of beer, but the latter (containing yeasts) will help make the batter swell during frying.