Heat 1” vegetable oil in skillet over medium high heat. Dip flowers in batter, coating them well. Fry 2–3 minutes, until golden. Turn once or twice. Drain on paper toweling. Sprinkle with salt and serve. Beignets freeze very well. Once cooled, wrap individually in plastic wrap and freeze in ziploc bags. Reheat until crisp in 350 oven or toaster oven.