Ingredients
6 baby courgette flowers
110g/4oz self-raising flour
ice cold water
vegetable oil, for frying
1 pinch of salt
chives, to garnish

Method
1. Preheat a deep-fat fryer or third fill a large saucepan with vegetable oil and heat. To check if the oil is to the correct temperature, drop a small cube of bread into the oil. If the oil sizzles and the bread turns golden, the oil is ready to use. (NB. Hot oil is very dangerous. Do not leave unattended.)
2. In a medium bowl whisk together the flour and enough water to make a batter the thickness of single cream.
3. Dip the courgette flowers in the batter then deep-fry for 2-3 minutes or until crisp and golden.
4. Remove with a slotted spoon and drain on kitchen paper.
5. Serve seasoned with salt and garnished with a spray of chives.