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 Herbed Créme Fraîche Mashed Potatoes Green Salad Autumn Spiced Cinnamon Buns with Crème Fraîche Icing White Prosciutto Flatbread With Arugula and Mascarpone Potato, Garlic, & Leek Soup Assorted Whipped Goat Cheese Filo Tarts