Fried Mashed Cauliflower Balls
There has been a video making it's rounds on facebook on how to make fried mashed potato balls. It looks delish. However, very carby. BJ and I decided to try to remake them using low carb ingredients: Mashed cauliflower, pork rings, eggs, and coconut oil.
The results were not bad at all!
The next time we make these, I want to add either cheese to the center, or maybe sausage. But, they are good just as is, with a little dipping sauce!
1/2 head of cauliflower chopped into small florets - stemmed
Put the steamed florets into a chopper (we use our ninja blender for this) and really give it a good blend until it begins looking like mashed potato.
Take 2 ounces of cheese, 1 Tbsp chive cream cheese, 1 Tbsp heavy whipping cream - and whip again in the blender. Remove and put in a bowl. Fold in crumbled bacon bits, and chives. Mix in about 1/2 cup of crushed pork rinds to thicken the mashed cauliflower. You will need this to be a little stiff to form the mashed balls.
Once everything is mixed together, set in the fridge for about an hour to let it cool down and set up.
Meanwhile, beat two eggs with 2 Tbsp water in a bowl. In a separate bowl, combine 1 cup crushed pork rinds with 1 cup Parmesan cheese.
Take about 2 Tbsp of the cauliflower mash mixture, and form into a ball in your hands. Dredge first in the pork rind / Parmesan mixture, then dip in the egg, then back into the pork rinds. I prefer to double dredge my mashed cauliflower balls, as I find it has a better consistency when frying, they don't fall apart. So, dip back into the egg mixture, then back into the pork rind / Parmesan mixture.
We have one of those small fryers you can get for $20.00 at Biglots, and that does what we need just fine. Fill with coconut oil and allow it to come up to temperature. Only put 3-4 balls in the basket at a time - do not over crowd. Fry for 2-3 minutes or until golden brown.
Let the Cauliflower balls drain on a paper towel. Repeat process with the balance of your mashed cauliflower and breading. Serve warm with your preferred dipping sauce.
The results were not bad at all!
The next time we make these, I want to add either cheese to the center, or maybe sausage. But, they are good just as is, with a little dipping sauce!
1/2 head of cauliflower chopped into small florets - stemmed
Put the steamed florets into a chopper (we use our ninja blender for this) and really give it a good blend until it begins looking like mashed potato.
Take 2 ounces of cheese, 1 Tbsp chive cream cheese, 1 Tbsp heavy whipping cream - and whip again in the blender. Remove and put in a bowl. Fold in crumbled bacon bits, and chives. Mix in about 1/2 cup of crushed pork rinds to thicken the mashed cauliflower. You will need this to be a little stiff to form the mashed balls.
Once everything is mixed together, set in the fridge for about an hour to let it cool down and set up.
Meanwhile, beat two eggs with 2 Tbsp water in a bowl. In a separate bowl, combine 1 cup crushed pork rinds with 1 cup Parmesan cheese.
Take about 2 Tbsp of the cauliflower mash mixture, and form into a ball in your hands. Dredge first in the pork rind / Parmesan mixture, then dip in the egg, then back into the pork rinds. I prefer to double dredge my mashed cauliflower balls, as I find it has a better consistency when frying, they don't fall apart. So, dip back into the egg mixture, then back into the pork rind / Parmesan mixture.
We have one of those small fryers you can get for $20.00 at Biglots, and that does what we need just fine. Fill with coconut oil and allow it to come up to temperature. Only put 3-4 balls in the basket at a time - do not over crowd. Fry for 2-3 minutes or until golden brown.
Let the Cauliflower balls drain on a paper towel. Repeat process with the balance of your mashed cauliflower and breading. Serve warm with your preferred dipping sauce.
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