Heat the oil for frying on low to medium heat.

Combine the flour, salt and sparkling water to make a paste and use a spoon to get the lumps out. It wont be perfectly smooth and it doesn't have to be!

Increase the heat from low to low to medium. You need hot oil but not boiling please or you have to deal with splatter and burns!

Holding the sage leaves at the stem dip it into the batter and fry till golden brown on both sides.

Repeat for all the sage leaves and let the ones already done rest on kitchen tissue paper to collect any oil drippings. Serve with a dip and an extra salt & pepper if necessary.

If you are making our spinach version use the same recipe. You can bundle the spinach leaves or use one at a time if they are big enough.