Place the breadcrumbs in a bowl, add the Fontina cheese, eggs and chopped anchovies. Add salt to taste and mix carefully.
Wash the squash blossoms gently and place on a sheet of kitchen paper, removing the pistil inside carefully so as not to break them. Fill them with the prepared mixture and close with a toothpick. Lay the stuffed blossoms on a lightly oiled non-stick oven dish and place in the oven.