A delicious, traditional spring recipe from Italy made gluten-free, but great for everyone. These will be a hit at any table!
Ingredients
- mozzarella cheese: 1 cup (fresh)
- Parmesan-Reggiano cheese: 3 Tbsp (grated)
- zucchini blossoms: 10 piece
- rice flour: 7 Tbsp
- eggs: 2 piece
- milk: 0.25 cup
- sparkling water: 0.25 cup
- sweet rice flour: 2 Tbsp
- salt and ground black pepper: (to taste)
- oil for frying: 1 cup
Metric Conversion
Stages of cooking
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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.
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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.
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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.
