Chèvre Squash Blossoms 4 servings 15 min prep time 30 min total time Facebook Twitter Pinterest Email Print Your Name* Your Email* Your Friend's Email* 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. Ingredients8 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. Related Recipes Baked St Albans with Pumpkin & Pear Butter Francophile Club: A French-Themed Dessert Cheese Plate Vegetarian Butternut Squash Soup Baked St. Albans Mini Nutmeg Bundt Cakes Pumpkin Goat Cheese Cheesecake