Stuffed Squash Blossoms

This makes an exquisite garnish, appetizer, salad topper, or die dish. The best source for blossoms are at farmers’ markets or specialty markets. They don’t store well, so use the blossoms soon after you get them.

Makes 4 servings

4 ounces goat cheese (about ½ cup), softened
1 teaspoon kosher salt, plus more to taste
½ teaspoon freshly ground black pepper, plus more to taste
1 cup fresh breadcrumbs
1 cup seasoned flour
2 eggs
½ cup milk
1 cup vegetable oil, or more as needed
4 squash blossoms, rinsed and dried

In a medium bowl, combine the goat cheese, salt, and pepper; mix well to combine. Stuff about 2 tablespoons of the goat cheese mixture into each blossom.

Mix the breadcrumbs and flour together in a shallow dish. In a separate shallow dish, whisk the eggs and milk together. Working with one blossom at a time, dredge the blossom in the flour mixture, shaking off the excess; coat with the egg mixture, allowing the excess to drip off. Then coat again with the flour, shaking off the excess. lace the coated blossoms in a single layer on a cooling rack set over a rimmed baking sheet.

In a 12-inch nonstick skillet, add enough oil to come up ⅛-inch off the side of the pan. heat the oil over high heat until it registers 375 degrees on an instant-read thermometer, or until shimmering. Add the blossoms, one at a time, and cook until golden brown on each side, 2 to 3 minutes. Transfer the blossoms to a paper towel-lined plate and roll the blossoms several times to blot the excess oil. Sprinkle with salt and pepper to taste. Serve immediately.