To make the batter, whisk the egg in a glass or ceramic bowl that has been in the fridge for an hour. Add the cold water or beer and whisk again. Add the flour and salt and mix gently with the whisk but not too much. You want to just barely mix it – a few lumps is ok. Dip each flower into the batter and carefully lower it into the hot oil. Once the flowers are lightly browned on one side, turn them over. They don't take very long to cook. Remove each battered flower as soon as it is ready onto a paper towel-lined plate. Serve immediately with a spicy dip, like the nasturtium one on the next page.