In a medium size bowl, combine the flour and salt. Pour in the water, a little at a time, and whisk (or stir with a fork) until a smooth batter is formed. Let chill in the refrigerator for 30 minutes.

In a medium size skillet, heat about 2-inches of oil until hot, but not smoking, or when you drop a leaf into the pan it sizzles immediately.

Work in small batches, about 3 or 4 at a time to prevent sticking. Dip the sage leaves into the batter to coat completely, including the stem. Wipe the excess batter off on the sides of the bowl and drop into the hot oil. Fry until lightly golden brown and crispy on both sides, turning once.

Transfer to a large platter lined with paper towels to drain away any excess oil. Sprinkle with salt and serve hot.