A delicious, traditional spring recipe from Italy made gluten-free, but great for everyone. These will be a hit at any table!
Prep Time::15 mins
Cook Time::2 mins
Total Time::17 mins
Servings::5
Yield::10 stuffed blossoms
Ingredients
1 cup mozzarella cheese, fresh
3 tablespoons grated Parmesan-Reggiano cheese
10 zucchini blossoms
7 tablespoons rice flour
2 eggs
¼ cup milk
¼ cup sparkling water
2 tablespoons sweet rice flour
salt and ground black pepper to taste
1 cup oil for frying
Directions
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.
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.