16 Squash Blossoms
2 tablespoons chopped wild onion
1 Serrano pepper minced optional
1 tablespoon of oil
1 tablespoon chopped parsley/recao
1- cup Oaxaca/Queso Fresco/Ricotta cheese
1 Large duck egg
⅓- cup Corn flour
⅓ cup of Cashew milk + ⅓ tsp baking powder
Salt and pepper
Oil for frying (Avocado oil)
Heat pan and add oil, onions, and peppers to the pan. Cook until onions are fragrant and translucent, remove from heat. Stir into a bowl filled with the cheese mix & salt/pepper to taste.
In a separate bowl, mix the egg, corn flour, baking powder, and cashew milk.
Reheat the pan and add enough oil to fry
Remove the inner stems of the blossom flowers and stuff with the cheese, pepper & onion mix.
Dip each blossom one by one into the mix and add directly to the pan. Cook until crispy on both sides.
It's ready to eat immediately, and tastes great with any of your favorite dipping sauces
About the Recipe
This dish was amplified through our Corn Walking Series hosted by Grinding Stone Collective & the First Foods Program. This series was led by Neida Rodriguez (Diné, Hopi, and Mexican), a local Food Educator with Edible Schoolyard, who led us on an immersive six-part journey that celebrates the heart and soul of indigenous Mexican food culture.
As part of our series, we explored the rich heritage of Maize (corn), unlocked the alchemy of nixtamalization, mastered the art of crafting tamales and tortillas, and indulged in the savory delight of chilaquiles. Each installment is a flavorful chapter that honors tradition, culinary artistry, and the profound impact of corn on the globe. 🫓🍳🌾
Thank you to our site host Mayday Space, please visit their website to learn more about how you can host an event at their Bushwick location.