Instructions: Select whole, unblemished sage leaves with stems left on, for easy handling.

Combine beer, flour, salt and pepper in small bowl until smooth.

Batter should have the consistency of cream soup. Let stand at room temperature at least 15 minutes.

Meanwhile, beat the egg white until it is fairly stiff but not dry.

Fold into batter. Dip whole sage leaves in batter to coat both sides.

Deep-fry in hot oil or shortening until crisp and golden brown on both sides. Drain on paper towels; serve.

Yield: 4 to 6 servings.

first tasted these when he worked in Switzerland, where the sage leaves were popular at cocktail parties. She also says that these are good served with selected cheeses, or with deep-fried wedges of camembert or brie and a tomato dipping sauce.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.