Gluten-Free Stuffed Zucchini Blossoms (Fior di Zucca Ripieni)
A delicious, traditional spring recipe from Italy made gluten-free, but great for everyone. These will be a hit at any table!
Recipe Summary test
Ingredients
5
Original recipe yields 5 servings
Directions
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; protein 13.2g; carbohydrates 23.6g; fat 11.5g; cholesterol 83.6mg; sodium 270.4mg. Full Nutrition
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