Wash and pat dry the squash blossoms. Peek inside to make sure there are no bees hiding on the inside.
Beat the eggs in a bowl and add the basil and parsley.
Set up breading bowls. Have one bowl with the egg/herbs and another bowl with the flour and salad and pepper.
Dip the blossoms into the egg mixture then coat with the flour. Gently shake off any excess flour. Continue until all blossoms are dredged. (Some of mine I re-dipped into the flour before frying.)
Heat the oil to 350°. Put the breaded blossoms into the heated oil and cook until golden brown, flipping over once or twice. When they are golden in color, transfer to paper towels to drain of any excess oil. Season them light with salt.
Note: I may add a dash of cayenne pepper the next time I do these or try a tempera batter. I thought they were perfect the way I did them but always wanting to try for something better.