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.

Cook's Notes:

To avoid tearing, be gentle while stuffing the delicate flowers.

Ricotta cheese can be substituted for mozzarella.

This version doesn't use baking powder but you can add a teaspoon to puff the batter like a tempura.

There are many variations of this antipasto. Some add a piece of anchovy or even sun dried tomatoes. Use your imagination!

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.