Gluten-Free Stuffed Zucchini Blossoms (Fior di Zucca Ripieni)
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
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- 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.
Source
Original recipe: View Original