Fried sage leaves

The first time I ever tried these was at the Four Seasons Hotel in Milan after a week of heavy travel. Enjoy these with a cold beer on a hot summer day!

Mix cider and flour for a "beer batter" and pan fry these to taste. Dash with salt immediately after frying. I made this sage bouquet for Mother's Day 2017. Following this appetizer we served mashed turnips and potatoes, Ina Garten's peppercorn filet mignon, and salad.