Active Time: 10 minutes | Total Time: 10 minutes | Serves 4 | Vegan
- ⅓ cup rice flour
- ⅓ cup all-purpose flour
- ⅛ teaspoon kosher salt
- ½ cup cold seltzer water, plus more if necessary
- Extra virgin olive oil for frying
- 20 fresh sage leaves (with a little bit of the stem attached)
- Pinch flaky sea salt
In a medium bowl, combine rice flour, all-purpose flour, and kosher salt. Whisk in seltzer water until smooth. The batter should be the consistency of pancake batter. If it’s a little thick, add another tablespoon of seltzer water.
Heat about ¼ inch of the oil in a medium skillet over medium heat. Line a plate with paper towels.
Holding a sage leaf by the small stem, dip it into the batter to completely coat, then let the excess batter drip off. Gently lay the sage in the hot oil. Repeat with 5 or 6 more leaves (or as many as you are comfortable with adding so as not to be harried). Cook, using tongs to turn the leaves half way through, until golden brown and crisp, about 2 minutes. Transfer to the prepared plate. Repeat with the remaining sage and batter (you may have to lower the heat if the oil starts to get too hot). You’ll have more than enough batter to fry more sage leaves, if you wish.
Sprinkle with the sea salt and serve. (Best served with a gin and tonic).
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