A delicious, traditional spring recipe from Italy made gluten-free, but great for everyone. These will be a hit at any table!
Ingreadient
- 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
Direction
- 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.
