In a bowl, mix flour, egg and water to make a batter, beating until the mixture is the right consistency (so that the blossoms are covered with a thin layer when dipped). If necessary, add a little water. Rinse the squash blossoms, remove stamen, drain and carefully dry with a cotton dish towel.
Heat oil in a pan over medium-high heat. Dip blossoms in batter, turn gently to coat completely. When the oil is hot (check with a few drops of batter), fry a few blossoms at a time, turning once.
Remove with a slotted spoon when golden brown and drain on paper towels. Sprinkle with a pinch of salt, place on serving platter and serve immediately. Tip: Fried squash blossoms are also delicious sprinkled with sugar.