Fried Squash Blossom Tacos

Mexican Sides & Mains
Gluten-Free
Nut-free

Fried Squash Blossom Tacos are such a yummy dish to make when squash blossoms are in season in the summer!

PREP TIME

30min

COOK TIME

15min

TOTAL TIME

45min

INGREDIENTS

  • 7-10 Corn or flour tortillas
  • 14 squash blossoms 
  • Vegan ricotta (store bought or see my recipe below)
  • Avocado 
  • Salsa of choice 
  • Cilantro for garnish 
  • 3-4 limes 
  • High heat oil for frying (like sunflower oil, veg oil, avocado oil) 

For the batter

  • 1/2 cup all purpose flour (gluten free optional)
  • 1/2 cup + 2 tbsp sparkling water
  • 1 tbsp corn starch 
  • 1/2 tsp baking powder 
  • 1/2 tsp garlic powder 
  • 1/4 tsp salt
  • 1/4 tsp ground paprika 

For the vegan ricotta

  • 1/3 block soft or medium firm tofu 
  • 1/4 cup cashews (soaked in hot water for 15 minutes)
  • 1 tbsp nutritional yeast 
  • 1 tsp garlic powder
  • 1/2 tap salt 
  • 2 tbsp non dairy milk
  • 1 tbsp fresh lemon juice 
  • (Optional) 1/4 cup vegan cream cheese 

EQUIPMENT

  • Blender or food processor
  • Pan for frying
  • Small mixing bowl

Instructions

HAVE ANY QUESTIONS?

Come hang out on Instagram and ask me all your questions.

You can also go ahead and send me an email at fuelednaturally@gmail.com.

For the batter

  1. Combine all the batter ingredients in a bowl then whisk to combine. 

For the vegan ricotta

  1. In a food processor combine all the ingredients and pulse until there are no large chunks ... should still texture and not fully smooth. 
  2. Spoon the vegan ricotta into a ziplock bag & store in fridge until ready to use.

For the squash blossoms

  1. Over medium heat, Pour about 1/4-1/3 cup of HIGH HEAT oil to a pan or skillet. 
  2. Line a large plate with paper towels and set aside. 
  3. Carefully remove the inner bulb with kitchen tweezers. 
  4. Snip a bottom corner of the bag of ricotta and begging to pipe each squash blossom. 
  5. Carefully dip into the batter then let the excess drip off. Add to the hot oil and let it cook for about 1 minute on each side or until golden. 
  6. Place each fried squash blossom on a plate lined with paper towel and continue to fry. Whole they're still hot, sprinkle with salt! 
  7. Heat tortillas then add a couple fried squash blossoms, avocado or guac, salsa, a squeeze of lime and enjoy! 

HAVE ANY QUESTIONS?

Come hang out on Instagram and ask me all your questions.

You can also go ahead and send me an email at feel free to email me at fuelednaturally@gmail.com.