Cut 24 male zucchini blossoms from plants keeping about 2 inches of stem. (Males have a straight stem beneath the blossom, female flowers have a slight bulge that will eventually become the zucchini). Open the top of the blossom just enough to get the tip of a pair of scissors inside to cut out the stamen (be careful if it buzzes, it may have a bee inside).

In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat oil to 350° F.

While the oil heats, whisk the water into the flour and salt just until no lumps remain (do not over whisk, you want to keep as many bubbles from the sparkling water as possible).

Dip a blossom in the batter and allow any excess batter to drip off. Drop into the hot oil. Repeat with the remaining blossoms and fry 2 to 3 minutes in batches, without crowding the pan, turning occasionally, until golden brown.

Remove and drain on paper towels. Season with salt. Serve.