Gently rinse the leaves in a bowl of cold fresh water. Drain, stack and set aside.

In a medium bowl, mix the salt with ⅓ cup of fresh water. Stir to dissolve the salt. Put the leaves in the bowl, and push them around in the solution to be sure salt water is bathing each leaf on both sides.

Cover and leave at room temperature for one day (or as long as one week if you need to wait for an opportune time to make tempura).

Pat the leaves dry before coating with batter. To make the batter, add the flour, water, sugar, sesame seeds, egg and salt to a mixing bowl and whisk until just combined. Set aside.

To a cast-iron skillet or other heavy pan, add oil to about ¾ inches deep. Heat to 375°F.

Dip leaves into the batter one at a time, coating both sides. Drop into the hot oil. Fry for approximately 20 to 30 seconds on each side, or until nice and golden. Set on paper towels to cool before serving.

Drizzle with maple syrup and sprinkle with cinnamon, or serve atop ice cream.