Ingredients
- 24 each 6" White Corn Tortilla (10620)
- 2 cup Avocado, smashed
- 2 cup Brown Rice, & quinoa blend, prepared
- 2 cup Vegetable Succotash (Pnion, corn, pepper, squash, etc), sauteed
- 1/4 cup Lime Juice
- As needed Salt
- 48 each Squash Blossoms, fresh
- 2 cup Self-Rising Flour
- 1 cup Corn Starch
- 2 1/2 cup Water, ice cold
- 1 1/2 cup Flour
- 36 oz. Romesco Sauce
- 24 oz. Vegan Crema Or Thinned Sour Cream
Directions
- To make squash blossoms, combine smashed avocado, brown rice and quinoa blend, and sautéed succotash. Transfer mixture to a zip-top bag and hold refrigerated. Gently open the squash blossom petals and remove any pistil or stamen by using your fingers to snap them off. Cut a corner of the bag and insert all the way to the bottom of the open blossom. Pipe about 1 tbsp. of filling inside. Close petals around filling. Refrigerate filled squash blossoms until firm, at least 30 minutes.
- Combine self-rising flour and cornstarch in a mixing bowl and whisk in ice cold water until batter is smooth and has the thickness of pancake batter.
- To prepare single serving, dredge 4 filled squash blossoms in flour, dip in batter, and deep fry at 350°F for 1-1 ½ minutes. Place two warm corn tortillas on work station, spread each with 1 ½ tbsp. Romesco Sauce and top each with 2 fried squash blossoms. Drizzle with vegan crema or thinned sour cream as desired.
