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Fried Squash Blossom Tacos with Corn and Squash Salsa

If you ever needed a reason to grow squash at home here is your reason! Cheese stuffed squash blossoms are fried and topped with a roasted summer corn and squash salsa.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 8 Tacos

Ingredients

  • 8 corn tortillas
  • 1 avocado

Stuffed Squash Blossoms

  • 8 large squash blossoms
  • 1/2 cup jack cheese, shredded
  • 1 Tablespoon pickled jalapeños, diced

Roasted Corn and Squash Salsa

  • 1 medium yellow summer squash, cubed
  • 1 cup corn kernels
  • 1/4 red onion, diced
  • 2 Tablespoons cilantro, hand torn
  • 1 lime

Beer Batter

  • 1/2 cup beer
  • 1/2 cup flour
  • 1/2 teaspoon salt

Instructions

  • Mix together the shredded cheese and jalapeños and set aside. Next prepare your squash blossoms to be stuffed by shortening the stem to an inch and removing the outside spikes and pollen stem inside. To stuff, make a slit down to the base and gently open the flower. Grab about a tablespoon of the cheese mixture and compress it into a log. Lay the cheese log inside and close the flower around it. Twist the top of the flower a few times to seal the cheese inside. Repeat with all of the blossoms.
  • Next preheat a pan over medium high heat. Once hot, add some oil to the pan along with the squash and corn. Leaving the vegetables alone let them pan fry for about 5 minutes. Stir when the bottoms are brown and cook for another 1-5 minutes until the veggies just start to soften. Transfer the veggies to another bowl and set aside for later.
  • While your oil is preheating to 375 degrees, mix together the beer batter. Once the oil is hot, dip the blossoms one at a time into the beer batter and gently drop them into the hot oil. Fry for 2-4 minutes until brown. Transfer them to a cooling rack until all blossoms are fried.
  • Lastly add the diced red onion, cilantro and 1/2 lime juice to the roasted squash and corn. Mix this all together with salt and pepper to taste and its time to build your taco! Add a slice of avocado on top of a warmed tortilla. Place the fried squash blossom and top with with the corn and squash salsa. Enjoy!