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.
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
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2022/08/fried-squash-blossom-tacos-with-peach-salsa.html