In a medium bowl, whisk together the flour, sparkling water and salt until smooth. Set aside.
Remove rind from TomaProvence, then cut into long rectangles, about ½" thick and just a bit shorter than your squash blossoms.
Place one cheese spear into each squash blossom. Close each blossom and gently twist the petals to seal.
In a large heavy-bottomed cast iron pan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Dip the stuffed zucchini blossoms in the batter and allow any excess batter to drip off. Fry for 1 to 2 minutes, turning occasionally, until golden brown. Allow the cooked blossoms to drain on paper towels.
