APPITZER BALLS / CROQUETTES

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CROQUETTES SPINACH KETO 

370F 20-30 minutes 

  • 230 grams / 6 cups fresh spinach   (frozen spinach works as well) 
    1 large Egg beaten
    225 grams / 1 cup Grated Mozzarella or a combo of parmesan and mozzarella (or hard goat cheese) 
    1/4 cup chopped fresh parsley or herb of your choice (optional but makes it better) 
    1 teaspoon Garlic powder
    1 tespoon salt
    1 cup Almond Flour
    1 tsp baking powder 


lightly saute the spinach and place into a bowl with a cover to help the spinach steam and finish cooking. once the spinach is cooked squeeze the remaining liquid out of it - this is important if not the mix will be too wet. I use a potato ricer to help squeeze the moisture out. 

in a food processor add all ingredients and pulse until combine - if you over pulse the balls will flatten out more. 

use a cookie scoop to measure out the mixture on to a baking sheet lined with parchment. 

bake 370F for 20- 30 minutes until golden brown and firm to the touch. 


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For the sausage balls:

1 pound italian or your choice sausage

4 ounces cream cheese, room temperature

1 cup shredded cheddar cheese

1 large egg

1 cup almond flour

1 tablespoon dried minced onions

2 teaspoons baking powder

¼ teaspoon salt

350F for 35 minutes 

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ZUCCHINI  POPELLETA CON RICOTTA 


 800 g zucchini 

100 g parmesan or perorino / italian hard cheese 

30   g bread crumbs or gf binder almond flour 

5 g tyme 

80 g ricotta 

1 egg 

salt & pepper 

corn meal or flour to coat

oil to fry 

TO MAKE 

wash the zucchini carefully and removing the ends 

grate the zucchini through a medium-toothed grater or food processor 

squeeze the water out of them by either place them in a colander placed on top of a bowl and lightly salt them  or bundle in a cotton cloth bag and squeeze the water out or use potato ricer and use it to press out the water

place zucchini in a blow and add the ricotta, hard cheese, and thyme - stir then 

add the egg and the binder choice (bread crumbs, almond flour etc)- stir to blended  
 
then salt and pepper to taste and make sure that the mixture will form into a ball


BAKING VS FRYING 

the original recipe calls to deep fry them 350F and cook till golden browm

i have been baking them instead at 350F for 30 minutes 




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