Chèvre Squash Blossoms

4 servings
15 min prep time
30 min total time

We love this time of year for its bounty of produce — like sunny squash blossoms. We stuffed ours with fresh chèvre & herbs before dipping in a light batter for shatteringly crisp petals. 

Ingredients

8 to 10 fresh squash blossoms

4 ounces Vermont Creamery Spreadable Goat Cheese

2 to 3 teaspoons freshly chopped herbs, such as chives and parsley

Salt and pepper, to taste

1 cup all-purpose flour

1 egg, lightly beaten

1 cup canola or vegetable cooking oil

Directions

  • STEP 1

    To prepare squash blossoms, gently wash then let dry on a kitchen towel. (You can trim off the ends, but don't have to.)

  • STEP 2

    Mix goat cheese with freshly chopped herbs until combined. Gently spoon into prepared blossoms.

  • STEP 3

    Combine flour with salt and pepper in small bowl, set aside. Gently beat egg in separate bowl.

  • STEP 4

    Pour oil into frying pan; heat on medium-high.

  • STEP 5

    While oil is warming, gently coat each blossom in egg mixture and then in flour.

  • STEP 6

    To test if oil is ready, gently flick a small drop of water into the oil — if it fizzes, you're ready!

  • STEP 7

    Lay each coated blossom into hot oil; cook 1-2 minutes or until lightly brown and petals are crisp. Flip blossoms to cook other side.

  • STEP 8

    Serve immediately with a sprinkle of leftover chopped herbs.