Beat the eggs using a fork.
Season with salt and beat for few more seconds.
Add all the flour.
Beat the mixture and at the same time break down the bigger lumps with the fork. We don’t need to achieve a super smooth batter for this recipe.
Add the sage leaves into the batter.
Press them down so that the leaves are fully coated with batter.
Take a shallow frying pan and heat the oil at about 160°C (320°F).
Take the leaves, one by one, and put them into the pan.
Fry for about a minute or until the bottom side of the leaves has reached a golden colour, then turn the leaves and continue frying until you reach the same result.
The picture shows the leaves after I have turned them.
When ready, remove the fried leaves from the pan using a slotted spoon.
Lay the leaves onto kitchen paper so that the excess oil is absorbed.
Gently turn the leaves on the other side (don’t press them down by any means) and after a minute or two serve them on a plate.
During the final serving, feel free to accompany them with whatever you wish (olives, Parmesan cheese, red roasted pepper strips etc.).