In a bowl, combine all the ingredients and let rest in the refrigerator for about 30 minutes. Set aside.
Preheat the oil in the deep fryer to 190 °C (375 °F). Place a rack or paper towels on a baking sheet.
In a bowl, combine the flour, cornstarch, sugar, baking powder and salt. Add the water and vanilla and stir with a whisk until smooth.
Dip the flowers in the flour then in the batter. Place them, five at a time, depending on their size, into the fryer. Fry until lightly golden brown, about 3 minutes. Drain on the sheet. Serve with the Strawberry and Mango Salsa.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.