Dairy-Free Cuttlefish Balls
Dive into the ocean’s bounty with these irresistible Dairy-Free Cuttlefish Balls, a light and flavorful twist on a classic seafood favorite. Made with fresh cuttlefish, this recipe combines the creamy texture of homemade seafood paste with the perfect balance of cornstarch and tapioca flour for a satisfying bite. Savory notes of garlic, green onion, and cilantro add depth, while a hint of sesame oil elevates the dish with aromatic richness. Fried to golden perfection, these cuttlefish balls are completely dairy-free, providing an allergy-friendly option that doesn’t skimp on flavor. Ready in just 35 minutes, they’re ideal as an appetizer, snack, or main course when paired with your favorite dipping sauce. Impress your guests and family with this easy yet gourmet seafood recipe that brings restaurant-quality cooking straight to your kitchen!
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Recipe Information
Ingredients
- 500 grams fresh cuttlefish
- 50 grams cornstarch
- 30 grams tapioca flour
- 2 units garlic clove
- 2 units green onion
- 10 grams cilantro
- 1 teaspoon sea salt
- 0.5 teaspoon white pepper
- 1 tablespoon sesame oil
- 250 milliliters vegetable oil
Instructions
Clean the cuttlefish by removing the skin and internal organs, then rinse thoroughly under cold water. Pat dry with a paper towel.
Roughly chop the cuttlefish into smaller pieces and place them in a food processor.
Add the garlic cloves to the food processor and pulse until the mixture forms a smooth paste.
Transfer the cuttlefish paste to a mixing bowl. Add cornstarch, tapioca flour, sea salt, white pepper, and sesame oil.
Finely chop the green onion and cilantro, and add them to the bowl with the cuttlefish mixture. Mix everything together until well combined.
With lightly oiled hands, take a small amount of the mixture and form it into a ball about the size of a walnut. Repeat until all mixture is used.
Heat vegetable oil in a large frying pan over medium heat. You need enough oil to cover about half of each ball.
Once the oil is hot, carefully place the cuttlefish balls in the pan. Cook for about 3-4 minutes per side, or until they are golden brown and cooked through.
Remove the cuttlefish balls from the pan and drain them on a plate lined with paper towels to remove excess oil.
Serve the dairy-free cuttlefish balls warm with your favorite dipping sauce or as part of a larger dish.
Nutrition Facts
Calories |
2734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.6 g | 306% | |
| Saturated Fat | 34.6 g | 173% | |
| Polyunsaturated Fat | 147.9 g | ||
| Cholesterol | 560 mg | 187% | |
| Sodium | 6060 mg | 263% | |
| Total Carbohydrate | 84.5 g | 31% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 1.8 g | ||
| Protein | 81.5 g | 163% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 233 mg | 18% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1541 mg | 33% | |
*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.
