Name: Gluten-Free Stuffed Zucchini Flowers
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 5
Cuisine: US
Ingredients: 1 cup fresh mozzarella cheese, finely diced; 3 tablespoons grated Parmesan-Reggiano cheese, plus extra for garnish; 10 fresh zucchini blossoms, gently opened and cleaned; 7 tablespoons rice flour; 2 large eggs, lightly beaten; 1/4 cup whole milk; 1/4 cup sparkling water, chilled; 2 tablespoons sweet rice flour (glutinous rice flour); Sea salt and freshly ground black pepper to taste; 1 cup high-quality frying oil (such as grapeseed or sunflower oil)

Delicate zucchini blossoms, transformed into golden, cheesy treasures! This gluten-free version of the classic Italian 'Fior di Zucca Ripieni' is a celebration of spring, offering a delightful crispness and an irresistibly creamy filling. A guaranteed showstopper for any occasion!

Follow The Directions

01

Step

5 mins

Prepare the Filling: In a mixing bowl, gently combine the diced mozzarella and grated Parmesan-Reggiano until well integrated. (5 minutes)

02

Step

15 mins

Stuff the Blossoms: Carefully open each zucchini blossom and gently fill it with approximately 1 tablespoon of the cheese mixture. Pinch the tips of the petals together to seal in the filling. (15 minutes)

03

Step

5 mins

Prepare the Batter: In a separate bowl, whisk together the rice flour, eggs, milk, sparkling water, sweet rice flour, salt, and pepper until you achieve a smooth, lump-free batter with the consistency of pancake batter. (5 minutes)

04

Step

10 mins

Coat the Blossoms: Gently dip each stuffed blossom into the batter, ensuring it is fully coated. Allow excess batter to drip off. (5 minutes)

05

Step

2 mins

Fry to Golden Perfection: Heat the oil in a deep saucepan or fryer to 350°F (175°C). Carefully lower the battered blossoms into the hot oil in batches, being careful not to overcrowd the pan. Fry for 2-3 minutes per side, until golden brown and crispy. (10 minutes per batch)

06

Step

5 mins

Drain and Serve: Transfer the fried zucchini blossoms to a plate lined with paper towels to drain excess oil. Sprinkle with extra grated Parmesan-Reggiano. Serve immediately and enjoy the crispy, cheesy goodness!

For the best flavor, use high-quality mozzarella and Parmesan-Reggiano.
Handle the zucchini blossoms with care, as they are delicate.
Ensure the oil is at the correct temperature for optimal crispness. Too low, and the blossoms will be greasy; too high, and they will burn.
If you don't have sweet rice flour, you can substitute it with an equal amount of regular rice flour mixed with 1/2 teaspoon of cornstarch.
These are best served immediately while they are still hot and crispy.
Garnish with fresh herbs like basil or mint for an extra touch of flavor and visual appeal.