CHEESY ZUCCHINI BALLS EASY KETO APPETIZERS
They are delicious warm appetizers or snack even better if dipped into homemade guacamole or sour cream. You can also serve them cold into kids lunchbox. My kids are big fans of these and bring them school many times per month. They dip them into my keto sugar free ketchup recipe.
I very much inspired this recipe from my spinach balls recipe. This time I added some dried italian herbs and garlic in the batter. The texture is very soft, cheesy, with a crispy outside and crunchy zucchini bites all around the balls.
INGREDIENTS
KETO VERSION
1 1/2 cup Grated zucchini packed, squeeze to remove all juice
3 large Beaten egg
3 Garlic clove , finely crushed
1 cup Almond Flour (115 g)
2 tablespoon Whole Psyllium Husk (12 g)
1 tablespoon Dried oregano or dried parsley, or italian mix
1/2 teaspoon Cumin
1/2 tablespoon Ground paprika
1 cup Grated Mozzarella or cheddar
1 teaspoon salt
CLASSIC VERSION - NOT KETO
1 1/2 cup Grated zucchini packed, squeeze to remove all juice
3 large Egg
3 Garlic clove , finely crushed
1 1/4 cup panko breadcrumb
3 tablespoon dried herbs parsley, oregano, italian mix or mint or cilantro
3/4 cup Grated Mozzarella or cheddar
1 teaspoon salt
HOMEMADE SUGAR FREE KETCHUP TO DIP
1 batch sugar free ketchup
Keto-Meal-Plans
INSTRUCTIONS
Preheat oven to 370 F (200 C).
Wash the zucchini and remove the ends, keep the skin on finely grate using a manual grater.
Squeeze the grated zucchini in a clean towel to extract all the zucchini juice then pack the dried grated zucchini into a measuring cup. Measure 1 1/2 cup, set aside in a bowl.
Stir in the beten eggs, crushed garlic, almond flour, psyllium husk, dried herbs, cumin, paprika, salt and grated mozzarella cheese.
Combine with a spoon then knead with your hands, squeezing the batter to ensure that all the ingredients comes together. It should take 1 minute of squeezing/kneading until it forms a consistent batter.
Form 18 zucchini balls, golf size balls rolling the batter within your hands.
Place each balls onto a baking sheet covered with parchment paper. If your parchment paper tend to stick to food, brush a teaspoon of olive oil on top to avoid the zucchini balls to stick on the paper.
Bake for 20-30 minutes or until the outside is golden and crispy.
Serve immediately with dip of your choice like my homemade sugar free ketchup or simple guacamole recipe or sour cream.
STORAGE
Store up to 3 days in the fridge in an airtight container
Freeze the baked zucchini bites in an airtight container leaving haf thumb space between each balls to make sure they don't stick to each other.
Rewarm in hot oven 150C (300 F) on a cookie sheet covered with parchment paper. Bake for 8-10 minutes or until hot in the middle and crispy outside. No need to defrost before rewarming.
I very much inspired this recipe from my spinach balls recipe. This time I added some dried italian herbs and garlic in the batter. The texture is very soft, cheesy, with a crispy outside and crunchy zucchini bites all around the balls.
INGREDIENTS
KETO VERSION
1 1/2 cup Grated zucchini packed, squeeze to remove all juice
3 large Beaten egg
3 Garlic clove , finely crushed
1 cup Almond Flour (115 g)
2 tablespoon Whole Psyllium Husk (12 g)
1 tablespoon Dried oregano or dried parsley, or italian mix
1/2 teaspoon Cumin
1/2 tablespoon Ground paprika
1 cup Grated Mozzarella or cheddar
1 teaspoon salt
CLASSIC VERSION - NOT KETO
1 1/2 cup Grated zucchini packed, squeeze to remove all juice
3 large Egg
3 Garlic clove , finely crushed
1 1/4 cup panko breadcrumb
3 tablespoon dried herbs parsley, oregano, italian mix or mint or cilantro
3/4 cup Grated Mozzarella or cheddar
1 teaspoon salt
HOMEMADE SUGAR FREE KETCHUP TO DIP
1 batch sugar free ketchup
Keto-Meal-Plans
INSTRUCTIONS
Preheat oven to 370 F (200 C).
Wash the zucchini and remove the ends, keep the skin on finely grate using a manual grater.
Squeeze the grated zucchini in a clean towel to extract all the zucchini juice then pack the dried grated zucchini into a measuring cup. Measure 1 1/2 cup, set aside in a bowl.
Stir in the beten eggs, crushed garlic, almond flour, psyllium husk, dried herbs, cumin, paprika, salt and grated mozzarella cheese.
Combine with a spoon then knead with your hands, squeezing the batter to ensure that all the ingredients comes together. It should take 1 minute of squeezing/kneading until it forms a consistent batter.
Form 18 zucchini balls, golf size balls rolling the batter within your hands.
Place each balls onto a baking sheet covered with parchment paper. If your parchment paper tend to stick to food, brush a teaspoon of olive oil on top to avoid the zucchini balls to stick on the paper.
Bake for 20-30 minutes or until the outside is golden and crispy.
Serve immediately with dip of your choice like my homemade sugar free ketchup or simple guacamole recipe or sour cream.
STORAGE
Store up to 3 days in the fridge in an airtight container
Freeze the baked zucchini bites in an airtight container leaving haf thumb space between each balls to make sure they don't stick to each other.
Rewarm in hot oven 150C (300 F) on a cookie sheet covered with parchment paper. Bake for 8-10 minutes or until hot in the middle and crispy outside. No need to defrost before rewarming.
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