Hello friends! I simply cannot believe July has come to an end already. Lots of things have been happening lately and we’ve been busy with private chef work this summer. Last Sunday we took a much-needed pause during the heatwave to slow down and celebrate the summer produce coming into season in our garden and from the local farms. As we are still in planning and preparation mode for creating our dream garden on our new property we made a few temporary garden beds to grow edible flowers, and some fruits and veg. The winter squash patch exploded and is quickly taking over the entire space. There are dozens of delicate golden squash blossoms everywhere and I have been wanting to make fried stuffed squash blossoms with them since they started popping up through the sea of squash leaves.
Squash Blossom Love
If you haven’t had the chance to try fried squash blossoms you simply must make it a priority this summer. They are delicate and creamy, crunchy, and absolutely delicious. I made quick and easy tofu ricotta with coconut milk for creaminess and fresh herbs for flavor. Stuffing the delicate blossoms can be tricky but I found using a piping bag was the easiest way to avoid ripping the petals. If you don’t have piping bags you can use a food storage bag, and if you are trying to eliminate plastic you can make a parchment paper cone to use a piping bag.
Everything Is Better in a Taco
Once the squash blossoms are filled they are dipped in a quick and easy batter then deep-fried to a crispy golden brown. As with all fried foods, these are best eaten right away. While they are amazing on their own I urge you to go the extra step and tuck them into homemade soft flour tortillas, with avocado, summer veggies, pickled onions and spicy coconut crema for the most amazing summer garden inspired dish you may ever have to pleasure to devour. These tacos were so freaking good. Treat yo self!
If you can get your hands on squash blossoms you must give these babies a try. Gather your friends and have a taco party! Happy Summer!
The beautiful embroidered linens you see here were a gift from the lovely folks at Coral & Tusk. The quality and craftsmanship of their pieces are truly amazing. The fruit runner and lemon tea towel are from their new Fruits Collection.
- 16 squash blossoms
- neutral tasting oil for frying such as light olive oil, peanut oil, or canola oil
- Filling8 oz 1 cup extra firm pressed tofu
- 1/4 cup full fat coconut milk homemade or canned
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon grated fresh lemon zest
- 1/2 teaspoon nutritional yeast
- 1/4 teaspoon red pepper flakes
- 2 tablespoons fresh herbs such as parsley thyme, tarragon, and/or green onions
- Batter1/2 cup all purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon paprika
- 3/4 cup non-dairy milk of choice
- Add fresh herbs and pulse until they are finely chopped into the filling.
- Add filling to a pastry bag or food storage bag and snip the tip to about a 1/2" opening.
- Carefully open a squash blossom and hold it in one hand. Pipe 1-2 teaspoons of filling into the blossom with the other hand. Twist the top of blossom gently and set aside on a tray.
- Repeat filling the remaining blossoms.
- Fill a deep-sided heavy bottomed pot with 2" of oil, leaving at least 4" of space from the top of oil to the top of the pot. Heat oil over medium heat until it reaches 350˚F.
- Meanwhile make batter by whisking the dry ingredients together in a bowl. Then whisk in the milk.
- Place a cooling rack over a baking sheet.
- Once oil temperature reaches 350˚F, dip 4 stuffed blossoms into the batter and drop them gently into the hot oil. Adjust heat as needed if oil temperature drops or gets too hot. Use a food thermometer to monitor temperature.
- Repeat battering and frying the remaining blossoms.
- Stir flour and salt together in a bowl with a fork.
- Cut oil into salt using a for or your fingertips until mixture resembles coarse breadcrumbs
- Add hot water to mixture and stir until it starts to form into a dough.
- Finish kneading by hand, about 30-40 times, into a smooth ball.
- Cover dough and rest at room temp for 30 minutes.
- Tear off a small piece of dough and roll into a ball, about 1.5-2" in diameter.
- Cook tortillas one a time in hot skillet or as many as can fit onto a griddle for about 1 minute then flip with a fork and cook the other side for another minute, until both sides start to brown in spots.
- Remove tortilla from skillet and place on a plate then cover plate with a damp towel to keep tortillas soft.
- Repeat pressing/rolling tortillas and cooking them until all of dough is used.
- Store tortillas in an airtight bag in the refrigerator for u to 1 week.
- Reheat tortillas in a dry skillet. Spritz or flick water droplets into the pan while they reheat to help them steam and soften back up.
- 8 flour tortillas - see recipe above
- 16 stuffed and fried squash blossoms - see recipe above
- pickled red onions and/or jalapeño peppers
- one 5oz container of plain unsweetened thick coconut yogurt such as coyo
- hot sauce to taste such as chohula brand
- 2 ripe avocados pitted peeled and thinly sliced
- 2-3 cups sliced fresh summer veggies such as radishes and cherry tomatoes
- lemon wedges
- Mix hot sauce to taste into the coconut yogurt to make a spicy coconut crema.
- Spoon and spread coconut crema over a tortilla.
- Then layer on avocado, veggies and pickles.
- Top with 2 fried stuffed squash blossoms.
- Serve with a lemon wedge and enjoy immediately.
This post contains affiliate links to ingredients and products relevant to this recipe. If you choose to purchase linked products I would earn a modest commission, which helps offset the costs of keeping Fare Isle going. Learn more about my affiliate policy here. Thank you for your continued support!