1 c flour
1 c milk
Combine the cheese, herbs, lemon zest, and salt and pepper (to taste) in a bowl. Carefully open the squash blossoms and use a spoon to place about a table spoon of the cheese mixture inside. Set aside.
Whisk together the flour, milk, and more salt and pepper. Dip squash blossoms in batter and set aside.
In a pan heat about a quarter inch of oil until very hot. Don't add the squash blossoms until they sizzle when they touch the pan. Add a few of the squash blossoms (3-4 at a time) and cook until golden brown (2-4 minutes), then do the same on the other side.