Zucchini Blossom Tacos

Zucchini blossoms are found everywhere in Mexico during late spring and early summer time. You see them done in several ways, sauté with onions, just cleaned and added to blue corn quesadillas, inside of corn empanadas and soups. Empanadas were probably my absolute favorite way to have them when I was growing up, I remember going out to a corner where a lady was standing with a huge frying pan (think of it like a huge wok) and frying up your empanada to order – dear Lord did it taste good! I didn’t make an empanada as my challenge is 52 tacos in 52 weeks, but it honors some of the main flavors with my global travel influences. Hope you enjoy them, I know they look a bit complicated, but trust me they are worth it, and you will create summer memories for the coming years. My 9-year-old said after eating them, I can’t believe I just ate the most delicious flowers. Super cool!


Zucchini Blossom Tacos

Serves 3



Zucchini blossoms (about 2 per taco)
1 yellow squash sliced in 1 inch pieces
Beer batter (follow the recipe from Alton-brown)

Canola Oil for frying

• ½ green zucchini grated
• ½ cup of grated Fontina cheese
• ½ cup of German Quark Hemme cheese
• ¼ cup of caramelized yellow onion
• 1 jalapeno chopped and deveined/ deseeded

• ½ cup mascarpone
• 1 cup of unsweetened coconut yogurt
• 1 small garlic finely chopped
• Zest of 1 Lemon

Salsa Roja
• 2 tomatoes
• ¼ white onion
• 2 serranos
• 2 garlic cloves
• 1 tablespoon of olive oil
• Pinch of oregano
• Salt to taste

Finely minced mint

Yoli blue corn tortillas



Start by cleaning your zucchini blossoms if they are not cleaned for you. They do attract some bugs, so what I did is rinsed them in cold water with ice cubes. Most bugs float up and just take them out and place outside. Then blossom by blossom shake them removing most water, take off the pistol or stamen very carefully without breaking the blossom. Carefully rinse again and dab with a paper towel to dry. This is also a good video: https://youtu.be/4deFApRCQRw

Set them all on top of a paper towel and allow to dry while you make the filling.

Place the grated zucchini over paper towels and squeeze out most of the moisture you can. Set aside on top of a covered paper towel bowl. Combine the remaining ingredients well and at the end add the grated zucchini.

Stuff all your zucchinis and carefully twist the top part, so the filling doesn’t come out during frying. Set aside.

In a sauce pan, heat up olive oil and add onion. Sauté until onion is almost translucent and then add the remaining ingredients. Cook for about 10 minutes. Transfer to blender and make it smooth. Add salt to taste and transfer to a serving jar / bowl.

Finely chop garlic clove and mix in with mascarpone. With a whisk mix in the coconut yogurt and add lemon zest. Make sure not to overmix the mascarpone as it can get lumpy.

Chop your mint garnish and set a side

Heat up your oil in a deep-frying pan to 350.

Prepare your beer batter according to instructions and then as your oil is ready batter your blossoms and drop in the oil. Fry until golden brown. Set aside. Batter your yellow squash 1-inch pieces and fry until golden. Set aside.

Heat up your blue corn tortillas in high heat over a flat cast iron.

Set your blue corn tortilla and place 1 yellow squash piece and 2 stuffed blossoms. Top with salsa roja, dollop of cream and sprinkle mint. Enjoy!!

Drink with Sauvignon Blanc or try Chilean Pais – 2017 (red dry summer wine)… Amazing!