Method

• To make the batter - Put the cornflour and flour in a large bowl
• Whisk in the soda water, stirring constantly, until the mix is smooth and runny, then sit the bowl in the fridge and leave for at least 10 minutes
• Pour enough oil into a medium saucepan so that it comes 5cm up the sides, and place over a medium-high heat
• To test that the oil is the right temperature, put in a few drops of batter: if they sink to the bottom, then bounce straight back up with large bubbles, it's ready
• Dip a couple of pears in the batter and lower carefully into the oil
• Fry for two to three minutes, until crisp, remove with a slotted spoon and transfer to a kitchen paper-lined plate
• Repeat with the remaining pears
• Serve the fritters with the yoghurt, a squeeze of lemon, and a drizzle of honey