Fried Squash Blossom Tacos with Peach Salsa

Fried squash blossom tacos with peach salsa are a celebration of summer! Squash blossoms are stuffed with a cheesy zucchini and corn filling, then fried tempura-style in this delicious meal.

There’s a time and a place for tempting fate by cooking with a vat of hot oil with small children around.

That time, my friends, IS NOW.

Squash blossom season!! It only comes around once a year, for a short period of time, but we are in it.

Long time readers will know that my kitchen is, as a general rule, a “no fry zone”.

I’ll make rare exceptions for doughnuts (baked doughnuts are just cake and you will never convince me otherwise), tofu (but only on special occasions), and of course squash blossoms!

Basically, if it’s not worth risking my life and limb then I won’t be frying it.

So what makes squash blossoms so special?

Squash blossoms are the edible flower of the zucchini plant and they are a staple of Italian cuisine, classically stuffed with cheese and then fried to crispy perfection. They don’t have a very strong flavor on their own, so they adapt well to whatever you choose to pair them with, with the end result being a crisp exterior that gives way to molten cheese perfection.

In Italy, they are frequently served in the summer as a seasonal appetizer, but today we’re bucking tradition, adding a little Tex-Mex flair and featuring them front and center in these fried squash blossom tacos.

The inspiration for these bebes comes from the Mumbai Modern cookbook by Amisha Gurbani of The Jam Lab blog. It features a mix of traditional Indian recipes and Indian-California fusion food. This is somewhat of the latter, pairing spicy stuffed squash blossoms with a quick cabbage slaw and a refreshing peach kachumber salsa in these fun and filling tacos.

First, let’s start with the squash blossoms. They are filled with a cheesy, smoky mix of zucchini, corn, and Oaxaca cheese that are spiced with chipotle chili powder. If you can’t find Oaxaca cheese, then mozzarella (or any easily meltable cheese) is a reasonable substitute. The blossoms are stuffed and then dipped in a light tempura batter before frying. They fry up quickly, so make sure to keep a close eye on them once they hit the oil. 

In addition to the fried squash blossoms, these tacos are filled with a pickled cabbage slaw and peach salsa. The slaw is a simple mix of shredded cabbage, thinly sliced onion, and vinegar. Toss them together before you start making the stuffed squash blossoms so that the flavors really have time to meld together.

The peach salsa is a play on the traditional Indian kachumber salad, which is made with cucumber, tomatoes, green chili peppers, chili powder and lemon juice. Here, peaches are added to the mix to add a bit of sweetness and summer flavor flair.

Pile everything together into a charred corn tortilla and you have a really special summer meal. Each bite is an explosion of flavors and textures to achieve that perfect taco bite.

Fried Squash Blossom Tacos with Peach Salsa

 

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Fried squash blossom tacos with peach salsa are a celebration of summer! Squash blossoms are stuffed with a cheesy zucchini and corn filling, then fried tempura-style in this delicious meal.

Yield: 4 servings

Ingredients

For the marinated red cabbage and onion

• ¼ small red cabbage, cored and thinly sliced
• ½ small red onion, thinly sliced
• ½ tsp maldon salt
• ½ tsp freshly ground black pepper
• ¼ cup red wine vinegar
• ¼ cup apple cider vinegar

For the peach salsa

• 1 medium tomato, diced
• 1 Persian cucumber, diced
• ¼ red onion, diced
• 2 peaches, pitted and diced
• ½ tsp Maldon salt
• ¼ tsp kashmiri chili powder
• 1 tsp sugar
• juice of 1 lime

For the fried squash blossoms

• 1 tbsp butter
• ½ cup diced zucchini
• ½ cup fresh corn kernels
• ½ tsp chipotle chili powder
• ½ tsp smoked paprika
• ½ tsp garlic powder
• 1 heaping cup grated Oaxaca cheese
• 12 squash blossoms, stamens removed, washed gently and patted dry
• 1 cup all purpose flour
• ½ tsp kosher salt
• 1 cup cold seltzer water
• oil for deep frying
• 12 corn tortillas

Instructions

For the marinated red cabbage and onion

1. In a medium bowl, toss together the cabbage, onion, salt, black pepper, and vinegars. Set aside to marinate for at least half an hour.

For the peach salsa

1. Combine all of the ingredients in a medium bowl, stirring to combine. Set aside.

For the fried squash blossoms

1. Melt the butter in a medium saucepan over medium heat. Add the zucchini and corn to the hot pan. Saute for 1-2 minutes. Add in the chili powder, smoked paprika, and garlic powder. Saute for 5-7 minutes, or until the vegetables are tender. Remove from the heat.
2. Allow to cool for 2-3 minutes, then stir in the Oaxaca cheese until melted.
3. Stuff each of the squash blossoms with a heaping teaspoonful of the zucchini and corn mixture. Set aside.
4. To make the tempura batter, whisk the flour and salt together in a medium bowl. Add in the cold seltzer water and whisk gently until smooth, making sure not to overmix.
5. Pour the frying oil into a deep cast-iron pot or Dutch oven, heating until it reaches a temperature of 350F.
6. Dip the squash blossoms into the tempura batter, shaking off any excess. Add to the hot oil and fry for 1-2 minutes, or until lightly browned on all sides. Remove to a paper towel-lined plate. Repeat with all of the squash blossoms, making sure not to crowd the frying pan as you go.

To assemble

1. Char the corn tortillas on the stovetop to warm them. In each tortilla, place a spoonful of the marinated cabbage, peach salsa, and a squash blossom. Serve immediately.

Notes

Recipe adapted slightly from Mumbai Modern

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