Gluten-Free Fried Stuffed Squash Blossoms Recipe (Fior di Zucca Ripieni)

Ingredients

For the Squash Blossoms

10 fresh zucchini blossoms
1 cup frying oil
Flaky sea salt, for garnishing
Fresh lemon wedges, for serving

For the Gluten-Free Batter

7 tablespoons rice flour
2 tablespoons sweet rice flour
1 teaspoon gluten-free baking powder, optional
2 large eggs
1/4 cup milk
1/4 cup sparkling water
Salt, to taste
Freshly ground black pepper, to taste

Option 1: Ricotta and Herb Filling

1 cup whole milk ricotta cheese
2 large eggs
1/2 cup grated Parmesan cheese
Zest of 1 lemon
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
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, drained and sliced
1/2 cup grated Pecorino Romano cheese
2 large eggs
1 teaspoon gluten-free Italian seasoning
1 teaspoon gluten-free roasted garlic powder
Salt, to taste
Freshly ground black pepper, to taste

Directions

Step 1: Prepare the Squash Blossoms

Gently inspect the zucchini blossoms. Carefully open each flower and remove the inner stamen without tearing the delicate petals. If needed, lightly rinse the blossoms and gently pat them dry with paper towels. Set them aside while preparing your chosen filling.

Step 2: Make the Ricotta and Herb Filling

If using Option 1, combine the ricotta cheese, eggs, Parmesan cheese, lemon zest, parsley, basil, oregano, kosher salt, and black pepper in a medium bowl. Mix until smooth and creamy.

Transfer the filling to a piping bag or resealable plastic bag with one corner snipped off.

Step 3: Fill the Blossoms With the Ricotta Mixture

Carefully open each prepared blossom and pipe approximately 1 tablespoon of ricotta filling into the center. Do not overfill the flowers. 

Gently twist the ends of the petals together to help enclose the filling.

Skip Steps 2 and 3 if using the mozzarella and sun-dried tomato filling.

Step 4: Make the Mozzarella and Sun-Dried Tomato Filling

If using Option 2, combine the chopped mozzarella, sun-dried tomatoes, Pecorino Romano cheese, eggs, Italian seasoning, roasted garlic powder, salt, and black pepper in a mixing bowl. Stir until evenly combined.

Step 5: Fill the Blossoms With the Mozzarella Mixture

Carefully spoon the mozzarella filling into each prepared squash blossom, filling each flower no more than three-quarters full. Gently twist the ends of the petals together to help seal the filling inside.

Skip Steps 4 and 5 if using the ricotta and herb filling.

Step 6: Prepare the Gluten-Free Batter

Whisk the rice flour, sweet rice flour, optional baking powder, salt, and black pepper together in a large bowl.

Add the eggs, milk, and sparkling water. Whisk until a smooth batter forms. The consistency should resemble a thin pancake batter. Let the batter rest for 5 minutes before using it.

Step 7: Heat the Frying Oil

Pour approximately 1/2 inch of frying oil into a large skillet. Heat the oil over medium-high heat until it reaches 375°F.

Step 8: Batter the Stuffed Blossoms

Holding one stuffed blossom by its stem, gently dip it into the gluten-free batter until evenly coated. Lift it from the bowl and allow the excess batter to drip off.

Step 9: Fry the Squash Blossoms

Carefully lower the battered blossom into the hot oil. Repeat with a few more blossoms, leaving enough room between them to prevent overcrowding.

Fry for 2 to 3 minutes on the first side, or until lightly golden and crisp. 

Gently turn each blossom and fry for another 1 to 2 minutes, or until golden brown on all sides.

Step 10: Drain and Season

Transfer the fried squash blossoms to a paper towel-lined plate. Continue battering and frying the remaining blossoms in batches, allowing the oil to return to 375°F between batches.

Immediately sprinkle the hot blossoms with flaky sea salt.

Step 11: Serve

Serve the gluten-free fried stuffed squash blossoms warm with fresh lemon wedges. Enjoy them on their own or pair them with marinara sauce, garlic aioli, or lemon aioli.

Notes

Choose one complete filling option for the batch. Do not combine the ricotta filling ingredients with the mozzarella filling ingredients.

Squash blossoms are extremely delicate. For the best appearance, texture, and flavor, use them as soon as possible after harvesting or purchasing.

Male squash blossoms are well suited to stuffing because harvesting them does not remove a developing squash from the plant.

If the ricotta filling feels too soft, refrigerate it for 30 minutes before filling the blossoms.

Do not overfill the flowers. Excess filling may leak into the hot oil during frying.

Fresh herbs can be adjusted according to taste. Chives, thyme, and marjoram pair well with the ricotta filling.

Keep the frying oil close to 375°F. Oil that is not hot enough can produce a heavy coating, while excessively hot oil may brown the batter before the filling is heated through.

Fry the blossoms in small batches to prevent overcrowding the skillet and lowering the oil temperature.

Serve the fried blossoms immediately after cooking. The batter will gradually soften as the blossoms sit.

For gluten-free preparation, check the labels on the rice flour, sweet rice flour, baking powder, seasonings, sun-dried tomatoes, cheeses, and other packaged ingredients. Use products labeled gluten-free when necessary and prevent cross-contact with gluten-containing ingredients, utensils, preparation surfaces, and frying oil.