Paleo Kwek Kwek
Indulge in this irresistible Paleo Kwek Kwek, a healthier twist on the beloved Filipino street food. Made with naturally gluten-free cassava and coconut flours, this recipe transforms traditional battered quail eggs into a paleo-friendly delight, while still retaining that signature crispy and golden exterior. Aromatic smoked paprika and turmeric lend a subtle depth of flavor and a vibrant hue to the batter, making it a feast for both the eyes and the taste buds. Fried in nutrient-rich coconut oil and paired with a tangy side of white vinegar for dipping, this snack strikes the perfect balance of indulgence and nutrition. With just 30 minutes of prep and cook time, this recipe makes an ideal appetizer or snack for four—perfect for sharing or savoring solo! Whether you're embracing a paleo lifestyle or simply looking for a wholesome yet satisfying treat, this Paleo Kwek Kwek is a must-try.
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Recipe Information
Ingredients
- 12 pieces Quail eggs
- 1 cup Cassava flour
- 2 tablespoons Coconut flour
- 1 tablespoon Arrowroot powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground turmeric
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Sea salt
- 2 large Eggs
- 0.5 cup Coconut milk
- 1 cup Coconut oil
- 1 tablespoon White vinegar
Instructions
Start by boiling the quail eggs. Place them in a small pot and cover with water. Bring to a boil and cook for 4-5 minutes.
Drain the water and transfer the eggs into a bowl with cold water to stop the cooking process. Once cooled, peel the shells from the quail eggs carefully.
In a mixing bowl, combine cassava flour, coconut flour, arrowroot powder, smoked paprika, ground turmeric, baking soda, and sea salt. Mix well to ensure the dry ingredients are well incorporated.
In a separate bowl, whisk together the eggs and coconut milk until smooth.
Gradually pour the wet mixture into the dry ingredients, stirring continuously, until you achieve a smooth batter.
Add the peeled quail eggs to the batter and coat each egg thoroughly.
In a deep pan, heat coconut oil over medium-high heat until it reaches 350°F (175°C).
Using a slotted spoon, gently drop the batter-coated quail eggs into the hot oil, frying in batches if necessary. Do not overcrowd the pan.
Fry each egg for about 1-2 minutes or until the batter is golden brown and crispy.
Remove the eggs with a slotted spoon and drain them on a plate lined with paper towels to remove excess oil.
Serve hot with a side of white vinegar for dipping.
Nutrition Facts
Calories |
2877 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 247.1 g | 317% | |
| Saturated Fat | 194.1 g | 970% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 1284 mg | 428% | |
| Sodium | 2145 mg | 93% | |
| Total Carbohydrate | 129.0 g | 47% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 14.8 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 182 mg | 14% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 921 mg | 20% | |
*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.
