Method

• 1.
  For the batter, add the flour, oil, a pinch of salt flakes and 200ml cold water to a medium bowl and whisk into a thick paste. Rest in the fridge for at least 1 hour.
• 2.
  Heat 5cm vegetable oil in a medium saucepan over medium-high heat until 190°C (a cube of bread will turn golden in 30 seconds when the oil is hot enough).
• 3.
  Just before frying, whisk your egg whites into stiff peaks and fold them into the batter. Working in batches, drag the leaves through the batter, holding them by their stems. Deep-fry the leaves for 1-2 minutes, making sure to flip them, so they crisp up evenly and become golden.
• 4.
  Using a slotted spoon, transfer the leaves to a tray lined with paper towel. Once they’ve drained a little, sprinkle with salt flakes. Transfer to a serving plate, drizzle with honey and finish them off with finely grated pecorino. Serve immediately.