Be prepared to see far more things coated in this lovely batter I developed! Wow, it’s gorgeous – and I am pleased as punch to share it here on Fats of Life. (Be sure to check out my Keto Battered Cod recipe too!) Regarding deep-frying… well, this can been a little challenging because we should steer clear of heating any oils (even olive oil) to frying temperatures. However, ghee works beautifully. Ghee is essentially a clarified butter and is relatively inexpensive. Since most of the milk solids are removed in a clarified butter, its a great option to deep-fry food in recipes like this. These are delicately–crunchy-on-the-outside and gooey-on-the-inside, and simply put: mozzarella heaven! I advise you create them in small batches as they need to be eaten immediately. Enjoy!
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Carbs 5.5g | Fat 24g | Protein 12g
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Fried Mozzarella Bites (Keto)
- Remove the fresh mozzarella from the packaging and drain well. Chop into small pieces, approx. 2cm (0.8") in size. Place them onto a plate lined with kitchen paper and cover with another piece to pat dry. We need the little pieces as dry as possible. Set aside.
- In the meantime, heat the fat you choose to use in small pan. I used ghee* for several reasons. - I never heat any kind of oil to frying temperatures. I talk more about this one my RECIPE SUCCESS page. If this interests you, please have a read.- Butter heated at this temperature for this amount of time would result in the milk solids burning far too much. Normally, I LOVE the flavour of beurre noisette (browned butter) in food, but it was not suitable for me in this case.- I could easily have used coconut oil, but I didn't want a coconut flavour. I could also have used odourless / unflavoured coconut oil, but its pricey and the amount I needed to deep-fry wasn't worth it.- Lard (beef dripping) is another great choice - and one I recommend if you don't have ghee. Lard is inexpensive and can easily be found in the store somewhere near the butter.- Ghee is actually clarified butter. If you can clarify a large amount of butter ahead of time, it will work. To learn how to clarify butter (remove the milk solids), search for my BEURRE NOISETTE recipe on this site.- Ghee is inexpensive and I had it kicking about in the fridge. More importantly, it imparts a fabulous flavour!
- In a small bowl, whisk together the egg white, cream, arrowroot powder, baking powder and ground paprika. Season with salt and ground white pepper. Whisk the mixture well to combine. Once your ghee is hot and just before you are ready to fry, whisk the psyllium husk powder into the batter. The reason for this is because if your batter is left to stand for too long, the psyllium husk powder will do what it does best and thicken the mixture far too much. (If you find this happening, just whisk in a very small dash of cream or egg white to loosen it up again.)
- Add the drained pieces of mozzarella to the 'batter' and gently combine to evenly coat.
- I used my smallest little saucepan so that I didn't have to use TOO much ghee. Remember, we are deep-frying, so the pan you use would need to be relative to the amount of fat you have chosen to use.
- Heat the ghee until very, very hot. The next part is a little messy (but SO worth it). Firstly, have a plate lined with kitchen paper ready, as well as a slotted spoon or spider strainer ready. Use clean fingers to lift the coated mozzarella balls (in small, separate batches) and place into the hot fat. Try not let the pieces touch each other. They will be ready to remove in the 20-30 seconds it takes to wash and dry your hands.
- Use the slotted spoon or spider strainer to gently remove them and place onto the paper-lined tray.
- Repeat the process until all the pieces are done. I did 3-4 separate little batches, but again this is because my pan was very small.
- Scatter over sea salt flakes and chopped parsley and serve immediately to ensure the batter remains crispy.
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Calories 291Kcal / 1218kJ
Gluten (may be found in some baking powders - check the label)
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