In a shallow bowl, whisk the flour and water together to form a smooth, milky consistency.
Pour 3/4 inch of olive oil into a heavy saute pan and heat until a drop of the batter rises to the top immediately.
Dredge the basil leaves in the batter and fry in small batches, about 1 minute per side or until golden brown.
Transfer to paper towels and immediately season with salt.
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