Inspired by FiveSensesPalate.com

1/4 cup garbanzo flour
1/2 cup all-purpose flour

1 tablespoon corn starch
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/4 cup milk
3/4 cup water

12 4-inch lengths of sage flowers, the whole stems with blossoms and leaves

Oil for frying

1/4 cup garbanzo flour 1/2 cup all-purpose flour 1 tablespoon corn starch 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 egg 1/4 cup milk 3/4 cup water 12 4-inch lengths of sage flowers, the whole stems with blossoms and leaves

Heat the oil in a large frying pan. In a medium bowl, mix all the dry ingredients with a whisk. In a small bowl whisk wet ingredients, add slowly to dry ingredients and continue whisking to form a light batter.

Dip sage flowers into the batter. Fry in hot oil 2 to 3 minutes, turning once, until puffed and golden brown. Drain on paper towels. Serve with your favorite dipping sauce and enjoy!

Note: use the stem to hold and eat the flowers and leaves off, discard the stem.