Gluten-Free Stuffed Zucchini Flowers
Delight your taste buds with these gluten-free stuffed zucchini flowers – the perfect culinary masterpiece that combines delicate flavors and crispy texture. Fresh zucchini flowers are gently filled with a creamy mixture of ricotta, Parmesan, aromatic basil, parsley, and a hint of zesty lemon for a burst of freshness in every bite. They’re then lightly battered with gluten-free flour and sparkling water, coated in breadcrumbs, and fried to golden perfection for a crunchy exterior. Ideal as an elegant appetizer or snack, these stuffed zucchini flowers are crave-worthy, naturally gluten-free, and pair beautifully with your favorite dipping sauce or a squeeze of bright lemon. Whether you're hosting a dinner party or simply exploring gourmet gluten-free recipes, this dish will elevate your cooking game while catering to dietary needs.
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Recipe Information
Ingredients
- 12 pieces Fresh zucchini flowers
- 1 cup Ricotta cheese
- 0.25 cup Grated Parmesan cheese
- 1 tablespoon Fresh basil, finely chopped
- 1 tablespoon Fresh parsley, finely chopped
- 1 teaspoon Zest of one lemon
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Gluten-free all-purpose flour
- 0.5 cup Sparkling water, chilled
- 1 piece Egg, lightly beaten
- 0.5 cup Gluten-free bread crumbs
- 2 cups Vegetable oil (for frying)
Instructions
Gently clean the zucchini flowers by removing dirt with a soft brush or damp paper towel. Remove the pistil inside carefully to avoid damaging the flower.
In a medium bowl, combine ricotta cheese, Parmesan cheese, chopped basil, chopped parsley, lemon zest, salt, and black pepper. Mix until smooth and well-blended.
Using a small spoon or a piping bag, carefully stuff each zucchini flower with the cheese mixture. Do not overstuff; twist the petals at the top to seal them gently.
Prepare the batter by whisking together the gluten-free all-purpose flour and sparkling water in a bowl. The batter should be smooth and slightly runny.
In another shallow bowl, lightly beat the egg. In a separate bowl, place the gluten-free bread crumbs.
Heat the vegetable oil in a heavy-bottomed skillet or frying pan over medium heat until it reaches 350°F (175°C).
Dip each stuffed zucchini flower into the beaten egg, then coat it with the gluten-free bread crumbs. Finally, carefully dip it into the gluten-free batter to coat evenly.
Gently place the battered zucchini flower into the hot oil, frying in small batches to avoid overcrowding the pan. Fry each flower for 2–3 minutes per side, or until golden brown and crispy.
Using a slotted spoon, remove the fried zucchini flowers and place them on a plate lined with paper towels to drain excess oil.
Serve the stuffed zucchini flowers immediately while hot and crispy. Enjoy as an appetizer or light snack with your favorite dipping sauce or a simple squeeze of lemon.
Nutrition Facts
Calories |
5235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 516.4 g | 662% | |
| Saturated Fat | 91.8 g | 459% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 357 mg | 119% | |
| Sodium | 2636 mg | 115% | |
| Total Carbohydrate | 159.0 g | 58% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 6.3 g | ||
| Protein | 52.8 g | 106% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1381 mg | 106% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 620 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
