Heat oil in a deep fryer to 375°F or, alternatively, heat 2 inches of oil in a heavy-bottomed pan to the same temperature. (You can test if the oil is ready by dropping a small blob of batter into it; the batter should bubble and brown within 30 to 40 seconds)
Meanwhile, combine the flour and salt. Slowly whisk in the sparkling water and mix until smooth — it should be the consistency of a loose pancake batter. If it seems too thick; add a bit more sparkling water.
Working in batches, dip the chive blossoms in the batter until well coated, then drop them into the hot oil. Fry until golden brown, turning occasionally, 1 to 2 minutes.
Transfer the blossoms to paper towels to soak up any excess oil and sprinkle them with Maldon salt.
