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A delicious, traditional spring recipe from Italy made gluten-free, but great for everyone. These will be a hit at any table!
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
Step 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.
Step 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.
Step 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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 5 | |
| Calories 243 | |
| % Daily Value * | |
| Total Fat12g | 15% |
| Saturated Fat4g | 21% |
| Cholesterol84mg | 28% |
| Sodium270mg | 12% |
| Total Carbohydrate24g | 9% |
| Dietary Fiber3g | 10% |
| Total Sugars5g | |
| Protein13g | |
| Vitamin C40mg | 201% |
| Calcium272mg | 21% |
| Iron1mg | 7% |
| Potassium695mg | 15% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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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.
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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.
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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.
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