Stuffed zucchini blossoms with cheese

24 fresh zucchini flowers, open 150 g halloumi, grated 150 g edam cheese, grated 200 g fresh anari (or strained ricotta) 600 ml sunflower oil (for frying)

For the tempura

250 g all-purpose flour 330 ml chilled soda water 1 ml αλάτιsalt

For the spicy honey sauce

30 g butter 50 g honey 2 g chili flakes (boukovo)