Whole30 Kwek Kwek
Experience a healthier twist on a classic Filipino street food with this Whole30 Kwek Kwek recipe! Made with hard-boiled quail eggs coated in a crispy, golden batter, this rendition swaps traditional flours for cassava flour and arrowroot powder to keep it entirely gluten-free and Whole30-compliant. Infused with bold flavors from turmeric, paprika, and onion powder, these bite-sized delights are fried to perfection using coconut oil for a clean, nutrient-focused preparation. Perfect as a savory snack or appetizer, Whole30 Kwek Kwek offers a guilt-free yet indulgent treat that pairs beautifully with your favorite Whole30-approved dipping sauce. Quick to prepare and packed with wholesome ingredients, this recipe brings authentic street food flavors into your kitchen while staying in line with your health goals!
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Recipe Information
Ingredients
- 12 pieces quail eggs
- 1 cup cassava flour
- 2 tablespoons arrowroot powder
- 0.75 cup water
- 0.5 teaspoon baking soda
- 1 teaspoon turmeric powder
- 1 teaspoon paprika powder
- 1 teaspoon onion powder
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 1 cup coconut oil
Instructions
Start by gently placing the quail eggs in a small pot. Fill the pot with water, ensuring the eggs are fully submerged.
Over medium heat, bring the water to a gentle boil and cook the eggs for 3-4 minutes for hard-boiled. Once cooked, transfer the eggs to a bowl of ice water to cool. Carefully peel the shells off the eggs and set aside.
In a medium bowl, combine the cassava flour, arrowroot powder, baking soda, turmeric powder, paprika powder, onion powder, sea salt, and black pepper. Whisk everything together until evenly mixed.
Gradually add the water to the dry ingredients while continuing to whisk, creating a thick batter. The batter should be smooth with no lumps.
In a deep frying pan or pot, heat the coconut oil over medium-high heat. The oil should be around 350°F (175°C) for frying.
Pat the quail eggs dry with a paper towel and then, one by one, dip each egg into the batter, ensuring it is fully covered. Use a spoon to gently guide the coated egg into the hot oil.
Fry the battered eggs in batches to avoid overcrowding the pan, turning occasionally to ensure even cooking. Fry until they are golden and crispy, which should take about 3-4 minutes.
Remove the cooked kwek kwek from the oil and place them on a paper towel-lined plate to drain any excess oil.
Allow them to cool slightly before serving. Enjoy your Whole30 Kwek Kwek with your choice of compliant dipping sauce or a squeeze of lime.
Nutrition Facts
Calories |
2660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.2 g | 302% | |
| Saturated Fat | 188.8 g | 944% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 912 mg | 304% | |
| Sodium | 1975 mg | 86% | |
| Total Carbohydrate | 117.1 g | 43% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 4.8 g | ||
| Protein | 17.3 g | 35% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 141 mg | 11% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 617 mg | 13% | |
*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.
