Courgette blossoms fried in batter

Serves 4-8
plain flour 150g
salt and freshly ground pepper
nutmeg a pinch
olive oil 2 tbsp
eggs 2 large, separated
white wine 6 tbsp
water 6 tbsp
courgette blossoms 16
olive oil for deep-frying

To make the batter, put the flour, salt, pepper, nutmeg, oil and egg yolks in a bowl and beat well. Then gradually beat in the wine and enough water to have a light, creamy consistency. Leave to rest for at least 30 minutes. Just before using, beat the egg whites until stiff and fold them in.

Prepare the flowers by removing the stamens and spiky green sepals. Heat oil about 4cm deep in a wide saucepan. It will be hot enough when a piece of bread dropped in browns quickly. Dip the flowers in the batter and fry in batches until golden brown. Drain on paper towels and serve hot and crisp.