Whole30 Crunchy Squid Balls
Indulge in the irresistible flavor and texture of Whole30 Crunchy Squid Balls, a seafood-inspired appetizer or snack that's as healthy as it is delicious. These gluten-free delights are made with fresh squid, almond flour, and coconut flour, ensuring a grain-free, Paleo-friendly treat that's perfect for Whole30 enthusiasts. Enhanced with a savory blend of garlic powder, onion powder, and paprika, each bite bursts with bold, aromatic spices. Pan-fried in coconut oil for a crisp, golden crust, these squid balls are tender on the inside and crunch-packed on the outside. Quick to prepare in just 30 minutes, they’re ideal for busy nights or when entertaining guests. Serve them garnished with freshly chopped parsley for a vibrant finish, and enjoy with your favorite dipping sauce for a Whole30-approved flavor explosion! Perfect for seafood lovers and clean eating advocates alike.
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Recipe Information
Ingredients
- 500 g Fresh squid
- 100 g Almond flour
- 50 g Coconut flour
- 2 large Eggs
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Coconut oil
- 1 tablespoon Fresh parsley
Instructions
Clean the squid thoroughly by removing the head, tentacles, and cartilage. Rinse well under cold water and pat dry with paper towels. Coarsely chop the squid and set aside.
In a food processor, add the chopped squid and pulse a few times until finely chopped but not a paste.
Transfer the chopped squid into a large mixing bowl. Add the almond flour, coconut flour, eggs, garlic powder, onion powder, paprika, salt, and black pepper. Mix well until all the ingredients are fully combined and the mixture holds together.
Dampen your hands with a little water or oil to prevent sticking, then shape the mixture into small balls, about 1 inch in diameter. Arrange them on a plate.
Heat the coconut oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, carefully add the squid balls in batches, avoiding overcrowding the skillet.
Cook each batch for about 3-4 minutes, turning occasionally, until they are golden brown and cooked through.
Remove the squid balls from the skillet and place them on a plate lined with paper towels to absorb any excess oil.
Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
1655 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.6 g | 130% | |
| Saturated Fat | 38.2 g | 191% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1537 mg | 512% | |
| Sodium | 1600 mg | 70% | |
| Total Carbohydrate | 74.1 g | 27% | |
| Dietary Fiber | 31.6 g | 113% | |
| Total Sugars | 8.3 g | ||
| Protein | 122.2 g | 244% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 470 mg | 36% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1815 mg | 39% | |
*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.
