Fried Zucchini Blossoms

One of the places we take our students during the week-long course we offer at our cooking school in Italy is the extraordinary food market in Padova. In the late spring and early summer, beautiful squash blossoms are usually available. If our daughters are with us, they will pull out their most irresistible puppy-dog looks, making it all but impossible for me not to buy them. The way we like them best is fried in a simple flour-and-water batter. In the end, I’m always glad I gave in.