Step 1Rinse the squash blossoms and pat as dry as possible. Remove the pistils if you like.
Step 2Combine the chickpea flour, curry powder and cayenne pepper in a large bowl. Add 1 teaspoon of salt and whisk to blend. Add the water and whisk until completely smooth. Let stand 15 minutes.
Step 3Pour the oil to a depth of 3 inches into a Dutch oven or large, heavy, deep pot. Heat to 375 degrees.
Step 4Holding each blossom by the stem end, dredge through the chickpea batter to coat completely, draining off the excess. Carefully lay into the hot oil and fry until crisp and golden brown on all sides, turning once, about 1 minute total. Drain on paper towels. Salt and serve hot.