December 20, 2024
KETO croquettes
Crispy croquettes without gluten, grain flours, and with a very low carbohydrate content, yet their flavor is every bit as good as classic potato croquettes! A perfect side dish for everyone, including diabetics.
INGREDIENTS
for 4 servings:
- 500g full-fat quark
- 3 eggs
- 30g finely ground psyllium husk Live & Love
- 70g defatted almond flour Live & Love
- 30g BIO potato fiber Live & Love
- 1 tsp salt
- ½ packet baking powder / cream of tartar
- Chives, parsley, garlic powder (or herbs of your choice)
METHOD
Combine all ingredients into a uniform dough. Let the dough rest in the fridge for at least 20 minutes to allow the ingredients to bind well.
With damp hands, shape the dough into thin rolls. If the dough sticks to the surface, sprinkle a bit of potato or bamboo fiber to prevent sticking.
Cut the rolls into evenly sized pieces, shaping them into classic croquette forms.
Heat fat (I use lard, but you can choose your preferred fat) and fry the croquettes. Once they achieve a beautiful golden-yellow color, remove them and place them on a paper towel to absorb excess oil. Serve immediately.
You can watch the preparation video in the Challenge Kitchen show – find the video below.
MY TIPS
- From this dough, you can also make a cooked quark loaf as a side dish. Shape 2–3 smaller loaves, wrap them tightly in cling film (tie the ends), and cook covered in salted water for 30 minutes.
- For the croquettes (but not for the cooked loaf!), you can add 15 g of bamboo fiber (AdamsBrot) to the mixture for extra fluffiness.
- Prepared croquettes can be rolled in potato fiber, placed on a baking sheet lined with parchment paper, and frozen. Once frozen, transfer them to a bag or container. Before frying, leave them at room temperature for about 45–60 minutes and fry as if freshly made.
- You can watch the preparation video in the Challenge Kitchen show – find the video below.
INTERESTING POSTS
Used products:
INTERESTING POSTS
You must be logged in to post a comment.