Ingredients

Step by step

1. First make the batter: sift the flour into a medium bowl, add a generous pinch of salt and make a well in the centre. Pour in the olive oil, stirring as you pour. Gradually add 200ml warm water to loosen the mixture, stirring all the time, until you have a batter the consistency of double cream. Leave to stand at room temperature for at least 45 minutes. The warm water swells the flour and stops the batter from being too heavy.
2. Meanwhile, make the filling. Toast the pine nuts in a dry frying pan, stirring until golden. Set aside to cool slightly. In a mixing bowl, combine the cheeses, thyme and olive oil. Season generously with salt and freshly ground black pepper, then stir in the cooled pine nuts. Set aside.
3. Shake the courgette flowers to dislodge any ants or earwigs that might be hidden inside, and remove the stamens from the centre. If you have mini courgettes with the flowers, slit them lengthways two-thirds of the way up the fruit (this allows the heat to penetrate the courgette flesh).
   Tip

   If you have any leftover filling, use it to fill hollowed-out courgettes and bake in a hot oven until tender.
4. Using your fingers, gently part the flower petals, leaving one finger inside to keep them open. Carefully stuff each flower with 2 teaspoons of the cheese mixture, sealing the pointed end by giving it a little twist.
5. Fill a deep saucepan with enough oil to reach about one-third of the way up the side, and have a lid or splash-guard on standby to prevent the oil spitting too much after you add each batch. Heat the oil until it reaches about 190°C, or until a cube of bread browns in 30 seconds.
6. Just before cooking, beat the egg whites to soft peaks, then fold gently into the batter.
7. In batches (just 3 or 4 at a time) coat/dip the stuffed flowers in batter and shallow-fry them for about 4 minutes, turning occasionally, until crisp and golden. Drain on kitchen paper.
8. Put 2 flowers per person on individual plates, drizzle with honey and sprinkle with salt and freshly ground black pepper.