Name: Squash Blossoms
Yield: Serves 4
Cuisine: Italian
Ingredients: 1 small zucchini, minced; 1 tablespoon minced onion; 1 tomato, diced; 1 tablespoon ricotta; 2 tablespoons fresh julienned basil; 12 squash blossoms; 2 tablespoons grated Parmesan cheese; ½ cup (120 ml) heavy cream; 1 cup (240 ml) corn oil, for frying; ¼ teaspoon sea salt; ½ cup (60 g) all-purpose flour; 2 to 4 tablespoons sparkling water

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Barbuto Cookbook

By Jonathan Waxman

Published 2020

About

In summertime, when we spend time in France, the kids love to help cook. The two meals most requested are pizza night (everyone makes their own) and squash blossoms. To say they are a crowd-pleaser is an understatement.

In the city of Annecy, meandering through the old city is a canal. Alongside the canal on Wednesdays, Fridays, and Sundays is the farmer’s market. Some of the fruits and vegetables come from as far away as Italy, but the best are the local farm stands.

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