Mix 3 tbs flour, with a pinch of salt and a sprinkling of chopped fresh thyme in a large shallow plate. 

Whisk in enough carbonated water to make a loose paste. 

Dredge 8 courgette flowers and 8 sage leaves until well-coated in the batter and fry in vegetable oil until golden on both sides. 

Place on a kitchen towel to soak up any excess oil and serve sprinkled with a little sea salt.