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

"A delicious, traditional spring recipe from Italy made gluten-free, but great for everyone. These will be a hit at any table!"

Ingredients :

1 cup mozzarella cheese, fresh
3 tablespoons grated Parmesan-Reggiano cheese
10 zucchini blossoms
7 tablespoons rice flour
2 eggs
1/4 cup milk
1/4 cup sparkling water
2 tablespoons sweet rice flour
salt and ground black pepper to taste
1 cup oil for frying

Instructions :

Prep : 15M	Cook : 5M	Ready in : 17M

Mix mozzarella cheese and Parmesan-Reggiano cheese together in a bowl until smooth. Stuff 1 tablespoon cheese mixture into each zucchini blossom and pinch the ends closed.
Mix rice flour, eggs, milk, sparkling water, sweet rice flour, salt, and pepper together in a bowl. Place stuffed blossoms in flour mixture; toss gently until covered.
Heat oil in a saucepan over medium heat. Fry blossoms in oil until crisp and pale golden brown, about 2 minutes. Rest blossoms on paper towels to absorb excess oil.

Notes :

To avoid tearing, be gentle while stuffing the delicate flowers.
Ricotta cheese can be substituted for mozzarella.
This version doesn't use baking powder but you can add a teaspoon to puff the batter like a tempura.
There are many variations of this antipasto. Some add a piece of anchovy or even sun dried tomatoes. Use your imagination!
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

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