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

Cost $10, save $15

Source: Recommended by CookGo

  • 5 Min
  • 5 Servings
  • $10

INGREDIENTS

  • Cheese

    • 🧀 1 cup shredded fresh mozzarella cheese
    • 🧀 3 tablespoons grated Parmigiano-Reggiano cheese

  • Vegetables

    • 10 zucchini blossoms

  • Flour

    • 7 tablespoons rice flour
    • 2 tablespoons sweet rice flour

  • Eggs & Dairy

    • 🥚 2 eggs
    • 🥛 1/4 cup milk

  • Liquid & Other

    • 1/4 cup sparkling water
    • 1 cup oil for frying

STEPS

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.

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.

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.

NUTRIENTS

Per 1 serving

🔥

243

Calories

  • 13g
    Protein
  • 24g
    Carbs
  • 12g
    Fats

đź’ˇ Tips

For extra crispiness, ensure your oil is hot before frying.If zucchini blossoms are unavailable, consider using other edible flowers like squash blossoms.Pair with a light salad or a glass of sparkling water for a complete Mediterranean experience.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.