Combine the water with the beaten eggs in a medium size bowl. Gradually sift in the flour, beating well with a wire whisk after each addition. Season the batter lightly with salt. Set aside.

Cut the base from the blossoms and slice them in half lengthwise. Remove the pistils. Wash the blossoms quickly under cold running water and thoroughly pat dry with paper towels.

Heat two inches of oil in a heavy, medium size skillet over high heat. When the oil is very hot, dip the blossoms into the batter, and slip a few at a time into the oil. When they are lightly golden on one side, turn them over and cook till the other side is golden, about 1 minute. Remove with a slotted spoon and transfer to paper towels to drain. Sprinkle lightly with salt and serve piping hot.