About the Recipe
Delicate squash blossoms are transformed into an irresistible appetizer in this gluten-free take on fior di zucca ripieni. Lightly battered and fried until golden and crisp, each blossom is filled with a creamy, savory cheese that melts beautifully inside. Perfect as a seasonal starter or special snack, this recipe delivers authentic Italian flavor while keeping it gluten-free and approachable for home cooks.
Ingredients
10 zucchini blossoms
Dredge
7 tablespoons rice flour
2 eggs
¼ cup milk
¼ cup sparkling water
2 tablespoons sweet rice flour
1 teaspoon baking powder
salt and ground black pepper to taste
1 cup oil for frying
Ricotta Filling
1 cup whole milk ricotta or mozzarella
2 Egg
Fresh herbs (parsley, oregano, basil)roughly chopped
½ cup Grated Parmesan cheese
1 lemon zested
1 teaspoon Kosher salt
Flaky sea salt for garnishing
Lemon wedges for serving
Preparation
Combine mozzarella cheese, ricotta, and Parmigiano-Reggiano cheese in a bowl until well blended. Fill each zucchini blossom with 1 tablespoon of the cheese mixture and pinch the ends closed.
In a separate bowl, whisk together rice flour, eggs, milk, sparkling water, sweet rice flour, salt, and black pepper. Dip each stuffed blossom into the rice flour mixture, gently tossing it until it’s well coated.
Heat oil in a saucepan over medium heat. Carefully lower the blossoms into the hot oil in batches. Fry them until they’re crisp and pale golden brown, about 2 minutes. Remove them from the oil and transfer them to a paper towel-lined plate to drain any excess oil. Repeat the process with the remaining blossoms.
Notes
Cook's Notes:
To avoid tearing, be gentle while stuffing the delicate flowers.
You can substitute ricotta cheese for mozzarella.