Nickel Allergy Friendly Mozzarella Ricotta Stuffed Squash Blossoms

Total time40 min

Prep time25 min

Cook time15 min

Nickel Allergy Friendly Mozzarella Ricotta Stuffed Squash Blossoms

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Ingredients

4 servings

For the blossoms

12 squash blossoms, stamens removed, gently rinsed and patted dry
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For the filling

1 cup fresh whole-milk ricotta
2 oz fresh mozzarella (fior di latte), finely diced
2 tbsp fresh basil, finely chopped
Ingredient note
Counting all occurrences, the amount of fresh basil in this recipe remains within the reviewed Nickel Allergy range. If you prefer to always avoid fresh basil, please tap it and change its rating to Red.
1 tbsp fresh flat-leaf parsley, finely chopped
¼ tsp fine sea salt

For the batter

¾ cup rice flour
½ tsp fine sea salt
¾ cup cold sparkling water

For frying

⅓ cup olive oil, for frying

For serving

flaky sea salt, for finishing (optional)
2 tbsp fresh basil leaves, torn (optional)
Ingredient note
Counting all occurrences, the amount of fresh basil in this recipe remains within the reviewed Nickel Allergy range. If you prefer to always avoid fresh basil, please tap it and change its rating to Red.

Instructions

1
In a mixing bowl, combine the ricotta, diced fior di latte mozzarella, chopped basil, parsley, and 1/4 tsp fine sea salt. Stir until evenly mixed and the filling holds together.
2
Transfer the filling to a pastry bag or a zip-top bag with one corner snipped off. Gently open each squash blossom and pipe about 1 heaping tablespoon of filling inside, stopping about 1/2 inch from the tip. Twist the petal tips together lightly to seal.

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