Paleo Arancini
Discover a healthier twist on the classic Italian treat with our Paleo Arancini recipe—perfectly crispy, gluten-free, and packed with flavor. Made with nutrient-rich cauliflower rice, almond flour, and tapioca flour, these golden delights are seasoned with aromatic garlic, onion powder, fresh herbs, and a touch of nutritional yeast for a cheesy depth. Egg binds it all together, while a quick fry in olive oil delivers a delightful crunch without compromising your Paleo goals. Ready in under an hour, these arancini balls are ideal for appetizers, party platters, or a satisfying snack. Pair them with your favorite Paleo-friendly dipping sauce or a fresh salad for a guilt-free indulgence that everyone will love!
Smart Nutrition Tracking with SnapCalorie
Explore More
Recipe Information
Ingredients
- 1 medium head Cauliflower
- 1 cup Almond flour
- 0.25 cup Tapioca flour
- 2 large Eggs
- 0.25 cup Nutritional yeast
- 1 teaspoon Salt
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Ground black pepper
- 0.25 cup Olive oil
- 2 tablespoons Chopped fresh parsley
- 0.25 teaspoon Crushed red pepper flakes (optional)
Instructions
Cut the cauliflower into florets and place them in a food processor. Pulse until the cauliflower resembles rice-sized granules.
Transfer the cauliflower rice to a microwave-safe bowl. Cover and microwave on high for about 4 minutes or until tender. Allow it to cool slightly.
Once cooled, place the cauliflower rice in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible.
In a large mixing bowl, combine the strained cauliflower rice, almond flour, tapioca flour, eggs, nutritional yeast, salt, garlic powder, onion powder, black pepper, parsley, and optional red pepper flakes.
Mix until everything is well incorporated and you have a thick, sticky mixture.
Using your hands, shape the mixture into small balls, slightly larger than a golf ball.
Heat olive oil in a large skillet over medium heat. Once the oil is hot, gently place a few arancini balls in the pan, ensuring not to overcrowd.
Fry the arancini, turning occasionally, until they are evenly golden brown on all sides, about 6-8 minutes.
Remove the arancini from the pan and place them on a plate lined with paper towels to drain any excess oil.
Repeat the frying process with the remaining arancini balls.
Serve warm with a side of your favorite paleo-friendly dipping sauce or a light salad.
Nutrition Facts
Calories |
438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 866 mg | 38% | |
| Total Carbohydrate | 28.3 g | 10% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 6.2 g | ||
| Protein | 18.0 g | 36% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 146 mg | 11% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1061 mg | 23% | |
*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.
