3/4 cup beer (or soda water)
A large pinch of salt
If your zucchini blossoms are dirty, you should rinse them with water, but pat them as dry as you can because you will have oil spattering all over the place if there is any water on them. You can remove their boy parts if you want to, but they are edible and I don’t notice a difference with or without them.
Whisk together the flour and salt.
In a medium side bowl whisk the flour into the beer. If your batter appears to be too thick, add more liquid.
Coat the blossoms in the batter; just a thin coat is good.
Fry the blossoms in 1-2 inches of canola oil at 375 degrees (it is a good idea to have a cooking thermometer for this). You can fry about 3 at a time, flipping them after each side has turned crisp and gold, about a minute or two each side.
Remove immediately after both sides have been fried and sprinkle them with salt and serve.