Fried Chevre Stuffed Squash Blossoms – St. Supéry Estate Vineyards & Winery
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Ingredients
- 12 zucchini squash blossoms
- 12 ounces chevre
- Zest of 2 lemons
- 1 T each minced fresh parsley, basil and mint
- 2 eggs, whisked with 2 T water
- 1 ½ cup flour
- 2 cups panko breadcrumbs
- 4 cups oil for frying
- Salt
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