First of all prepare the batter: put the flour in a bowl and gradually pour in the water, stirring constantly with a whisk, until you have a smooth “cream” that isn’t too thick. Put it in the fridge for about 10 minutes. In the meanwhile, clean the squash blossoms by removing the stalk, the small leaves at the base and the pistil. Heat plenty of olive oil in a deep, heavy-bottomed frying pan (or a small saucepan). When the oil is hot, “dip” the blossoms into the batter, one by one, and fry them a few at a time, so that the temperature of the oil doesn’t drop too much. When they’re golden brown, turn them over so that they cook all over and become crispy. Remove them with a slotted spoon (or 2 forks), let the oil drip off and then lay them on absorbent paper so that it can soak up any excess oil. Sprinkle with salt and serve them straight away, piping hot and... irresistible!