Deep-Fried Saltbush Leaves

• non-GM canola oil*, for deep-frying
• 1 branch saltbush, leaves picked

Fill a small deep saucepan no more than one-third full with oil and heat to 160°C (320°F). Deep-fry the saltbush for 35 seconds or until crisp. Remove with a slotted spoon and drain on paper towel.