In Switzerland these are called “little sage-mice” – you leave the stalks on when you batter the leaves and so they do look a little like mice I suppose. My grandmother used to make them, you can find the recipe in any old Swiss cookbook, in my grannies time the mice were served with cinnamon and sugar, although I prefer them with a nice chilled white Bordeaux, or a New Zealand white as a pre-dinner nibble, which, I am told, is how the Italians love to serve them. Unsurprisingly this is also an Italian recipe.
You will need some nice cleaned sage leaves:
A simple batter of: 150g flour, 1dl milk, 1dl water, 1 egg yolk and one egg white whipped (it’s worth whipping the white it makes the batter lighter) 1/2 tsp salt. You hold the “mice” by their tails, dip them in the batter, and shallow fry in olive oil
And serve immediately to your lucky guests, enjoy!