- Approx 20 sage leaves (at least 20, these will go fast, I guarantee it)
- 2 cups plain flour
- 1 ice-cold beer (to make a sticky thick batter – not too liquid nor too thick, it should coat the sage leaves)
- 1 teaspoon of sugar
- salt – large pinch
- cayenne pepper – large pinch to taste, optional
- Ranch dipping sauce if you’d like
- Sift the flour and sugar together in a bowl. Whisk in the beer until combined and allow to rest for at least 30 minutes in the fridge.
- Take the batter out of the fridge and add the salt. Mix well.
- Heat the vegetable oil on medium heat in a saucepan and test with a drop of batter. If the batter immediately floats up golden brown then it’s ready for frying. Dip the sage leaves in the batter being sure to coat both sides. Hold the battered covered sage leaf in the hot oil for a couple of seconds then let go. This ensures the leaf floats. Fry all the leaves (working in batches) in hot vegetable oil until golden brown on both sides.
- Drain on a paper towel and season lightly with salt and a sprinkle of cayenne pepper. Serve immediately.
Keywords: Deep Fried Beer Battered Sage Fritters