Prep Time:
15 mins
Cook Time:
5 mins
Total Time:
20 mins
Servings:
5
Yield:
10 stuffed blossoms
Ingredients
Directions
Combine mozzarella cheese and Parmigiano-Reggiano cheese in a bowl until well mixed. Stuff each zucchini blossom with 1 tablespoon cheese mixture; pinch ends closed.
Whisk rice flour, eggs, milk, sparkling water, sweet rice flour, salt, and black pepper together in a bowl. Dip stuffed blossoms into rice flour mixture; toss gently until coated.
Heat oil in a saucepan over medium heat. Lower blossoms carefully into the hot oil in batches. Fry until crisp and pale golden brown, about 2 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining blossoms.
Cook's Notes:
To avoid tearing, be gentle while stuffing the delicate flowers.
You can substitute ricotta cheese for mozzarella.
This version doesn't use baking powder, but you can add 1 teaspoon to puff the batter like tempura.
There are many variations of this antipasto. Some add a piece of anchovy or even sun-dried tomatoes. Use your imagination!
Nutrition data for this recipe includes the full amount of batter ingredients. The actual amount of batter consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts (per serving)
| 243 | Calories |
| 12g | Fat |
| 24g | Carbs |
| 13g | Protein |
