Ingredients
- 1/6 pan for batter
- 6” tongs for frying/plating
- Pastry bag for Afino by Grande Ricotta Sopraffina
- 2 ea half sheet tray for blossoms
- Half sheet rack for cooling
- Electric fryer & veg oil
- Tortilla warmer with cotton towel
- Electric griddle/flat top
- Induction burner for sauce
- Saucepan for mole
- Microplane for cotija
- 1/6 pan for cilantro
Directions
- Stuff Afino by Grande Ricotta Sopraffina into squash blossom
- Dip stuffed blossom into batter and coat evenly, shaking off excess
- Fry battered blossom in a 350°F fryer until golden brown and crispy
- Place fried blossom on a hot tortilla
- Spoon a generous coating of pipian mole over blossom
- Dress with fresh cilantro and shaved cotija
