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

Buckwheat Queen

"A delicious, traditional spring recipe from Italy made gluten-free, but great for everyone. These will be a hit at any table!"
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17 m servings 243 cals
Original recipe yields 5 servings (10 stuffed blossoms)

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  • Prep

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  1. 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.
  2. 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.
  3. 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.


  • Cook's Notes:
  • To avoid tearing, be gentle while stuffing the delicate flowers.
  • Ricotta cheese can be substituted for mozzarella.
  • This version doesn't use baking powder but you can add a teaspoon to puff the batter like a tempura.
  • There are many variations of this antipasto. Some add a piece of anchovy or even sun dried tomatoes. Use your imagination!
  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

Per Serving: 243 calories; 11.5 g fat; 23.6 g carbohydrates; 13.2 g protein; 84 mg cholesterol; 270 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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I am the submitter of this recipe and realise I forgot to mention that the fresh mozzarella should be shredded into pieces by hand before mixing with the Parmigiano-Reggiano. Hope you like them.