Crispy, golden, and filled with creamy cheese, these Gluten-Free Fried Stuffed Squash Blossoms are a delicious way to celebrate the flavors of summer. Known in Italy as Fior di Zucca Ripieni, stuffed zucchini flowers are a beloved seasonal appetizer that transforms delicate squash blossoms into an elegant dish worthy of any gathering. Each blossom is carefully filled with a rich cheese mixture, coated in a light gluten-free batter, and fried until perfectly crisp.
If you grow zucchini or squash in your garden, this recipe is an excellent way to make the most of the beautiful edible blossoms produced throughout the season. The contrast between the crunchy exterior and the warm, creamy filling creates an unforgettable bite that is both rustic and refined. Whether served as an appetizer, side dish, or part of an Italian-inspired meal, these gluten-free stuffed zucchini flowers are guaranteed to impress family and guests alike.
This recipe includes two delicious filling options. Choose the classic ricotta and herb filling for a traditional Italian flavor or the mozzarella and sun-dried tomato filling for a rich and savory twist.
Prep Time
30 minutes
Cook Time
15 minutes
Total Time
45 minutes
Servings
10 stuffed squash blossoms
Squash Blossoms
10 fresh zucchini blossoms
1 cup frying oil
Flaky sea salt, for garnish
Fresh lemon wedges, for serving
Gluten-Free Batter
7 tablespoons rice flour
2 tablespoons sweet rice flour
1 teaspoon baking powder (optional)
2 large eggs
¼ cup milk
¼ cup sparkling water
Salt, to taste
Freshly ground black pepper, to taste
Option 1: Ricotta Herb Filling
1 cup whole milk ricotta cheese
2 eggs
½ cup grated Parmesan cheese
1 lemon, zested
2 tablespoons fresh parsley, chopped
1 tablespoon fresh basil, chopped
1 tablespoon fresh oregano, chopped
1 teaspoon kosher salt
Freshly ground black pepper, to taste
Option 2: Mozzarella and Sun-Dried Tomato Filling
1 ball fresh mozzarella, finely chopped
1 package sun-dried tomatoes, sliced and drained
½ cup grated Pecorino Romano cheese
2 eggs
1 teaspoon Italian seasoning
1 teaspoon roasted garlic powder
Salt, to taste
Freshly ground black pepper, to taste
Prepare the Squash Blossoms
Gently inspect the zucchini blossoms and carefully remove the inner stamen from each flower. Take care not to tear the delicate petals. If needed, lightly rinse the blossoms and pat them dry with paper towels.
Set the prepared blossoms aside while making the filling.
Option 1: Ricotta Herb Filling
In a medium bowl, combine the ricotta cheese, eggs, Parmesan cheese, lemon zest, parsley, basil, oregano, kosher salt, and black pepper.
Mix until smooth and creamy.
Transfer the filling to a piping bag or a resealable plastic bag with one corner snipped off.
Carefully open each blossom and pipe approximately 1 tablespoon of filling into the center of each flower. Twist the petals gently to help keep the filling enclosed.
Option 2: Mozzarella and Sun-Dried Tomato Filling
In a mixing bowl, combine the chopped mozzarella, sun-dried tomatoes, Pecorino Romano cheese, eggs, Italian seasoning, roasted garlic powder, salt, and pepper.
Mix until evenly combined.
Carefully spoon the filling into each squash blossom, filling only about three-quarters full. Twist the petals together to seal.
Set aside while preparing the batter.
Prepare the Gluten-Free Batter
In a large bowl, whisk together the rice flour, sweet rice flour, baking powder, salt, and pepper.
Add the eggs, milk, and sparkling water.
Whisk until a smooth batter forms. The consistency should be similar to a thin pancake batter. The sparkling water helps create a lighter, crispier coating.
Allow the batter to rest for 5 minutes before using.
Fry the Stuffed Squash Blossoms
Heat approximately ½ inch of oil in a large skillet over medium-high heat until it reaches 375°F.
Holding each blossom by its stem, dip it into the batter and allow any excess batter to drip off.
Carefully place the battered blossom into the hot oil.
Fry for 2 to 3 minutes on the first side until lightly golden and crisp.
Turn gently and continue frying for another 1 to 2 minutes until golden brown on all sides.
Transfer the fried blossoms to a paper towel-lined plate.
Repeat with the remaining blossoms, frying in batches to avoid overcrowding the pan.
Immediately sprinkle with flaky sea salt while still hot.
Serve warm with fresh lemon wedges for squeezing over the top.
Squash blossoms are extremely delicate and should be used as soon as possible after harvesting or purchasing.
Male squash blossoms are ideal for stuffing because removing them does not affect fruit production.
For extra-crispy stuffed zucchini flowers, make sure the oil remains close to 375°F throughout cooking.
If the ricotta filling feels too soft, refrigerate it for 30 minutes before filling the blossoms.
Do not overfill the blossoms, as excess filling may leak during frying.
Fresh herbs can be adjusted according to taste. Chives, thyme, and marjoram are excellent additions.
Serve these gluten-free fried squash blossoms immediately after cooking for the best texture and flavor.
These stuffed zucchini flowers pair beautifully with marinara sauce, garlic aioli, lemon aioli, or a simple squeeze of fresh lemon juice.
Naturally gluten-free with a light and crispy coating.
Perfect for using fresh garden zucchini blossoms.
Features two flavorful cheese filling options.
Easy enough for a summer dinner yet elegant enough for entertaining.
Authentic Italian-inspired flavors with simple ingredients.
A beautiful seasonal appetizer that highlights fresh garden produce.
