Recipe: Fried Squash Blossoms with Chevre

Photo credit: Gouramanda

Photo credit: Gouramanda

12 squash blossoms
8 ounces Haystack Mountain Goat Cheese
Assorted chopped fresh herbs (such as chive, garlic chive, basil, thyme, oregano, etc.)
Salt and pepper to taste
1 egg beaten with 2 Tbsp. water
Flour for dipping
Olive oil for sautéing

Mix herbs and cheese. Thin with a little milk if necessary to make a spreadable consistency. Wash the blossoms and tear them in half lengthwise. Carefully, spread the blossoms with the cheese mixture and fold back over to seal the blossom. Dip in egg, and then flour. Drop into hot oil and sauté for 3 minutes on each side. Serve immediately.

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