Adapted from Mare Restaurant, Boston
a dozen zucchini squash blossoms, stamen removed, gently washed in cold water and dried with paper towel
1/2 cup goat cheese
1/2 cup cream cheese
1 tsp chopped fresh basil
1 cup all-purpose flour
2 tbsps fine yellow cornmeal
1 cup milk
1 large egg
oil, salt and pepper
1. In a medium bowl, combine the goat cheese, cream cheese, basil, salt and pepper. Mix with a fork until well blended. Using a teaspoon, stuff the squash blossoms.
2. In a large bowl, combine the flour, cornmeal with salt and pepper. Stir to mix well. Set aside. In another bowl, whisk together the milk and egg until well blended. Dip one blossom into the milk mixture, then into the flour mixture. Place on a large plate or pan. Repeat with all of the blossoms.
3. Add oil to a large heated heavy skillet. Fry the stuffed blossoms until golden brown, about 1 to 2 minutes. Drain on white paper towels and serve.