Sift the flour and cornflour together. Beat eggs with iced water and salt. Add the flour and stir quickly with a fork. Don't worry about the lumps; with tempura batter, lumps are good!
Heat 3cm of good olive oil in a shallow saucepan until a piece of bread fries quickly and becomes golden brown.
Roll the flowers in flower and dip in the batter. Fry for about 4 minutes until golden and crisp. Sprinkle with Maldon salt and serve with a cheek of lemon on the side.
