Gluten-Free Cuttlefish Balls
Dive into a world of bold flavors and irresistible textures with these Gluten-Free Cuttlefish Balls, a delightful twist on a classic seafood recipe that’s perfect for allergen-conscious eaters. Made with fresh cuttlefish blended into a silky paste, these savory bites are elevated with aromatic ingredients like garlic, coriander, green onions, and a splash of gluten-free soy sauce. Tapioca starch and potato flour ensure a light and bouncy texture, while a hint of sesame oil adds depth to every bite. Fried to golden perfection, these crunchy yet tender morsels are ideal for sharing at parties or serving as an appetizer alongside your favorite dipping sauce. Quick to prepare and packed with umami-rich flavor, these gluten-free cuttlefish balls are sure to impress seafood lovers while accommodating dietary restrictions.
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Recipe Information
Ingredients
- 500 g fresh cuttlefish
- 100 g tapioca starch
- 2 tbsp gluten-free soy sauce
- 2 tbsp fresh coriander leaves, chopped
- 2 stalks green onions, chopped
- 2 cloves garlic, minced
- 1 tsp sesame oil
- 0.5 tsp white pepper
- 50 g potato flour
- 1 tsp baking powder
- 1 large egg white
- 500 ml vegetable oil for frying
- 1 tsp salt
Instructions
Clean the cuttlefish by removing the innards and the cuttlebone. Rinse thoroughly under cold water.
Chop the cuttlefish into smaller pieces and process it in a food processor until it becomes a smooth paste.
In a large mixing bowl, combine the cuttlefish paste with tapioca starch, gluten-free soy sauce, chopped coriander, chopped green onions, minced garlic, sesame oil, white pepper, potato flour, baking powder, egg white, and salt.
Mix all the ingredients thoroughly until you get a smooth and well-combined paste.
Using lightly oiled hands, shape the paste into small balls, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.
In a large pot, heat the vegetable oil over medium-high heat until it reaches 180°C (350°F).
Carefully drop a few cuttlefish balls into the hot oil. Do not overcrowd the pot.
Fry the cuttlefish balls for about 4-5 minutes or until they are golden brown and cooked through.
Use a slotted spoon to remove the balls from the oil and place them on a paper towel-lined plate to drain excess oil.
Repeat the frying process for the remaining cuttlefish balls.
Serve the cuttlefish balls hot with your favorite dipping sauce.
Nutrition Facts
Calories |
5403 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 517.6 g | 664% | |
| Saturated Fat | 74.5 g | 372% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 560 mg | 187% | |
| Sodium | 8458 mg | 368% | |
| Total Carbohydrate | 147.1 g | 53% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 6.1 g | ||
| Protein | 90.3 g | 181% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 266 mg | 20% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 2145 mg | 46% | |
*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.
