• 170ml water
• 60g plain (all-purpose) flour
• Olive oil for deep-frying
• 2 tbsp honey
• Poppy seeds or freshly ground black pepper

Bring the water to the boil and add the sifted flour in one go, beating vigorously to incorporate. Cook out for a few minutes and turn out on to a large plate, or a marble slab if you have one. Allow to cool completely. Heat the olive oil in a deep-fryer or pan. Cut the paste into cubes – it will be firm but still a little sticky. Test the oil for temperature with a little of the mixture – if it rises and colours, the oil is ready. Drop the cubes in the oil, 2 or 3 at a time. Cook for 3 to 4 minutes until golden-brown and lift out on to kitchen paper. While they are still warm, garnish with a little warmed honey over the fritters and sprinkle them with either poppy seeds or freshly ground pepper.