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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Recipe Summary

prep:
15 mins
cook:
2 mins
total:
17 mins
Servings:
5
Yield:
10 stuffed blossoms
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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

243 calories; protein 13.2g 26% DV; carbohydrates 23.6g 8% DV; fat 11.5g 18% DV; cholesterol 83.6mg 28% DV; sodium 270.4mg 11% DV. Full Nutrition
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Reviews (2)

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Most helpful positive review

Rating: 5 stars
06/17/2016
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. Read More
(1)
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/17/2016
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. Read More
(1)
Rating: 5 stars
08/16/2018
really lovely recipe with lots of options! I made it as written and loved it but I will put the battered blossoms in the freezer on parchment paper for about 20 minutes next time to help maintain a thin crispy and complete coating. Read More
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