Gluten-Free Stuffed Zucchini Blossoms (Fior di Zucca Ripieni)

This recipe for gluten-free stuffed zucchini blossoms (fior di zucca ripieni) includes a mozzarella and Parmesan cheese filling and a rice flour batter.

• Preparation Time: 15 mins
• Cooking Time: 5 mins
• Total Time: 20 mins
• Calories: 243 Calories

Ingredients

• 2 eggs
• salt and ground black pepper to taste
• 1 cup oil for frying
• 1 cup mozzarella cheese, fresh
• 3 tablespoons grated Parmesan-Reggiano cheese
• 10 zucchini blossoms
• 7 tablespoons rice flour
• 2 tablespoons sweet rice flour
• 0.25 cup milk
• 0.25 cup sparkling water

Recipe Instructions

Step 1

Combine mozzarella cheese and Parmigiano-Reggiano cheese in a bowl until well mixed. Stuff each zucchini blossom with 1 tablespoon cheese mixture; pinch ends closed.

Step 2

Whisk rice flour, eggs, milk, sparkling water, sweet rice flour, salt, and black pepper together in a bowl. Dip stuffed blossoms into rice flour mixture; toss gently until coated.

Step 3

Heat oil in a saucepan over medium heat. Lower blossoms carefully into the hot oil in batches. Fry until crisp and pale golden brown, about 2 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining blossoms.