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My review
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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Ingredients
17 m servings 243 calsOriginal recipe yields 5 servings (10 stuffed blossoms)
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Directions
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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.
- 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.
- 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.
Footnotes
- 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. Full nutrition
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6/17/2016
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.