Ingredients

• 1 cup shredded fresh mozzarella cheese
• 3 tablespoons grated Parmigiano-Reggiano cheese
• 10 zucchinis blossoms
• 7 tablespoons rice flour
• 2 eggs
• 0.25 cups milk
• 0.25 cups sparkling water
• 2 tablespoons sweet rice flour
• salt and ground black pepper to taste
• 1 cup oil for frying

Instructions

1. 1 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.
2. 2 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.
3. 3 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.

Nutrition per serving