Ingredients

• 1 cup mozzarella cheese, fresh
• 3 tablespoons grated Parmesan-Reggiano cheese
• 10 zucchini blossoms
• 7 tablespoons rice flour
• 2 eggs
• 1/4 cup milk
• 1/4 cup sparkling water
• 2 tablespoons sweet rice flour
• salt and ground black pepper to taste
• 1 cup oil for frying

Instructions

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.