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

Ingredients

• cup shredded fresh mozzarella cheese
• tablespoon sgrated Parmigiano-Reggiano cheese
• zucchini blossoms
• tablespoon srice flour
• eggs
• 1/4 cup milk
• 1/4 cup sparkling water
• tablespoon ssweet rice flour
• salt and ground black pepper to taste
• cup oil for frying

Instructions

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.

Tips

Nutrition data for this recipe includes the full amount of batter ingredients. The actual amount of batter consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used. To avoid tearing, be gentle while stuffing the delicate flowers. You can substitute ricotta cheese for mozzarella. This version doesn't use baking powder, but you can add 1 teaspoon to puff the batter like tempura.