Gluten-Free Stuffed Zucchini Blossoms (Fior di Zucca Ripieni) recipe

All Recipes Best Recipe Appetizers and Snacks Vegetable Zucchini Appetizer Recipes


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

Nutrition Info

243 calories
carbohydrate: 23.6 g
cholesterol: 83.6 mg
fat: 11.5 g
fiber: 2.9 g
protein: 13.2 g
saturatedFat: 4.2 g
servingSize: -
sodium: 270.4 mg
sugar: 5.1 g
transFat: : -
unsaturatedFat: : -


  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.

  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.

  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.

Recipe Yield

10 stuffed blossoms

Recipe Note

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

Do you like the recipe? Share this tasty recipe!