Low Carb Crunchy Squid Balls
Dive into the tantalizing world of **Low Carb Crunchy Squid Balls**, a guilt-free snack or appetizer that combines irresistible flavor with a satisfying crunch. Perfect for seafood lovers and low-carb enthusiasts alike, this recipe showcases finely chopped squid blended with almond flour, parmesan cheese, garlic, and aromatic green onions for a burst of savory goodness. Coated in a delicate layer of coconut flour and lightly fried to golden perfection in olive oil, these squid balls deliver a crispy exterior while staying juicy inside. Enhanced with hints of paprika, lemon zest, and black pepper, they pack a bold yet balanced flavor profile. Ready in just 35 minutes, this keto-friendly dish is ideal for entertaining or as a quick bite, especially when paired with zesty lemon wedges or your favorite dipping sauce. Whether you're hosting a party or enjoying a cozy night in, these squid balls promise to be your new seafood obsession!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams squid
- 100 grams almond flour
- 50 grams parmesan cheese
- 1 large egg
- 3 cloves garlic
- 2 stalks green onions
- 50 grams coconut flour
- 1 teaspoon black pepper
- 1 teaspoon salt
- 100 ml olive oil
- 1 teaspoon lemon zest
- 1 teaspoon paprika
Instructions
Clean the squid by removing the tentacles and skin, then rinse thoroughly under cold water. Pat dry with paper towels.
Place the squid in a food processor and pulse until finely chopped.
In a large mixing bowl, combine the chopped squid, almond flour, grated parmesan cheese, chopped garlic, diced green onions, beaten egg, salt, pepper, lemon zest, and paprika.
Mix all ingredients well until the mixture is sticky and forms a cohesive dough.
Using your hands, shape the mixture into small balls, approximately 1-inch in diameter.
Spread the coconut flour on a plate and roll each squid ball in it to give a light coating, ensuring they are covered evenly.
Heat the olive oil in a large frying pan over medium heat.
Once the oil is hot, carefully add the squid balls in batches, ensuring not to overcrowd the pan.
Fry the squid balls for about 3-4 minutes on each side, turning them gently until they are golden brown and crispy.
Using a slotted spoon, remove the squid balls and place them on a plate lined with paper towels to drain any excess oil.
Serve immediately with lemon wedges or your favorite dipping sauce.
Nutrition Facts
Calories |
2415 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.1 g | 232% | |
| Saturated Fat | 37.6 g | 188% | |
| Polyunsaturated Fat | 10.9 g | ||
| Cholesterol | 1429 mg | 476% | |
| Sodium | 3071 mg | 134% | |
| Total Carbohydrate | 77.2 g | 28% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 8.8 g | ||
| Protein | 132.8 g | 266% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 916 mg | 70% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1808 mg | 38% | |
*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.
