Fried Squash Blossom Tacos

Mexican Sides & Mains
Gluten-Free
Nut-free

These Fried Squash Blossom Tacos are such a yummy dish to make in the summer when squash blossoms are in season! A handful of Mexican dishes have squash blossoms in them which not only adds a delicious veggie-like flavor, but a beautiful looking touch to the plate.

For this recipe, I filled the squash blossoms with vegan ricotta before frying, which adds an incredible filling and delicious cheesy-ness to these tacos! I’ve used this ricotta filling before in some pasta recipes, like Vegan Ricotta Lasagna and Easy Lasagna Ricotta Roll Ups. The flavor and texture of this ricotta is so incredible that it could make any non-vegans believe it’s real cheese! But of course, it’s 100% plant-based, and will definitely leave you feeling lighter and healthier than if you were to be eating real cheese.

I’ve loved experimenting with squash blossoms in the summer and this has become one of my favorite ways to enjoy them. The veggie-like flavor of the squash blossoms filled with the vegan ricotta and topped with salsa, cilantro, avocado and lime create a tasty taco plate I’m sure you will LOVE! I hope you enjoy.

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, vegetable 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

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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.