Gluten-free stuffed zucchini blossoms (fior di zucca ripieni) are a delicious, traditional spring recipe from Italy made gluten free, but great for everyone. These will be a hit at any table!
Preparation Details
Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 20 mins
Servings: 5
Ingredients
- 1 cup shredded fresh mozzarella cheese
- 3 tablespoons grated Parmigiano-Reggiano cheese
- 10 zucchini blossoms
- 7 tablespoons rice flour
- 2 eggs
- ¼ cup milk
- ¼ cup sparkling water
- 2 tablespoons sweet rice flour
- salt and ground black pepper to taste
- 1 cup oil for frying
Steps
- 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.
- 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.
- 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.
