Packed with sweet and tangy flavour, these courgette flowers with honey and vinegar are a great starter for any summer dinner party. What’s more, they look impressive and are quick and easy to make.
- Plain flour 75g
- Sparkling water 250ml
- Chestnut or other runny honey 50ml
- White wine vinegar 50ml
- Olive Oil for frying
- Courgette flowers 6, stamens removed
Put the flour in a bowl, season, and slowly whisk in the sparkling water to make a smooth batter.
You should be able to see your fingernail through the batter, when dipped.
In a separate bowl mix together the honey and vinegar.
Heat the vegetable oil in a pan no more than 1/3 full until 180C or until a cube of bread browns in 30 seconds.
Add the courgette flowers to the batter, toss to coat and gently shake off any excess before carefully placing into the oil.
Fry for 1-2 minutes until crisp, drain on kitchen paper and season.
Serve straightaway with the honey and vinegar in a small bowl to dip the courgette flowers into.