Paleo Crunchy Squid Balls
Elevate your appetizer game with these irresistible Paleo Crunchy Squid Balls—a mouthwatering fusion of tender fresh squid and a golden, nutty crust made from almond and coconut flours. Perfectly seasoned with garlic and onion powders, sea salt, and black pepper, these bite-sized delights are pan-fried to crispy perfection in coconut oil. With just 20 minutes of prep time and a quick fry, they make a stunning paleo-friendly snack or party dish that’s full of protein and bursting with flavor. Serve these squid balls with chopped parsley and lemon wedges for a fresh and zesty finish, and watch them become a crowd favorite. Whether you're hosting or enjoying them solo, this gluten-free, low-carb recipe is sure to impress!
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Recipe Information
Ingredients
- 500 grams fresh squid
- 50 grams coconut flour
- 100 grams almond flour
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 100 ml coconut oil
- 2 tablespoons chopped fresh parsley
- 4 pieces lemon wedges
Instructions
Clean the fresh squid by removing the head, insides, and cartilage. Rinse thoroughly under cold water and pat dry with paper towels. Chop the squid into small, bite-sized pieces.
In a medium bowl, mix the coconut flour, almond flour, garlic powder, onion powder, sea salt, and black pepper until well combined.
In another bowl, beat the egg lightly.
Form small balls using the chopped squid pieces by pressing them firmly with your hands.
Dip each squid ball into the beaten egg, making sure it's fully coated, and then roll it in the dry flour mixture. Press gently to ensure the coating sticks well.
Heat the coconut oil in a large skillet over medium heat until hot but not smoking.
Carefully add the squid balls to the oil, a few at a time to avoid overcrowding. Fry them until golden brown and crispy, about 3-4 minutes on each side.
Once cooked, transfer the squid balls to a plate lined with paper towels to drain any excess oil.
Sprinkle the fried squid balls with chopped fresh parsley.
Serve immediately with lemon wedges on the side for an added zing.
Nutrition Facts
Calories |
2212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.8 g | 213% | |
| Saturated Fat | 92.1 g | 460% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 1384 mg | 462% | |
| Sodium | 2719 mg | 118% | |
| Total Carbohydrate | 76.1 g | 28% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 8.7 g | ||
| Protein | 116.4 g | 233% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 480 mg | 37% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1862 mg | 40% | |
*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.
