Step 1

For the batter: In a bowl, beat the eggs with the flour, the lemon zest, 1/2 cup grappa, a pinch of sugar, and a pinch of salt. Cover the bowl with plastic wrap and let the batter rest for at least 1 hour in the refrigerator. Remove and add the yeast.

Step 2

Heat oil to around 330°F in a large frypan. Wash and dry the sage leaves. Dip them in the batter and fry. Drain on paper towels, and sprinkle with salt. Serve immediately.