I had been wanting to make some of these tasty treats for the longest of times. So, when the squash blossoms began to outnumber the actual squash, I picked off the male blossoms and followed my instincts about a recipe. I'm not much one to follow recipes, and had a vague memory of the how to on this one...so here's what I came up with.
Fried Squash Blossoms With Chevre, Chives, and basil.
Six to ten freshly picked and massively washed squash blossoms. (ants. Ick.)
Let the blossoms drain for a long while before stuffing.
Prepare a mixture of about a cup of soft chevre cheese, 2-3 tbs. of chopped basil. A half cut of chopped chives, and salt/pepper to taste. Mush it about in a bowl. Then transfer to a small zip-loc baggie.
Cut the tip off the baggie and carefully use it to pipe the chevre into the blossoms. 'Bout a tablespoon each, depending on the size of your blossoms.
Next, beat one egg and dredge the stuffed blossoms through the egg, then through a cup of mixed Italian bread crumbs, and flour.
Heat about 6 tbs. of olive oil in a non stick skillet and carefully lay the blossoms into the oil when it's hot. Let them cook till brown, then flip them...cook again 'till brown.
I can almost guarantee that you will not be able to stop eating these.