The Ultimate Crispy, Cheesy, Low-Carb Appetizer!
Forget boring snacks! If you’re searching for a truly irresistible low-carb appetizer, look no further. These Crispy Kohlrabi and Bacon Bites are a game-changer. We’re talking a creamy, cheesy, bacon-packed center with a satisfyingly crunchy pork rind crust, all fried to golden perfection. They’re the perfect party food or savory treat that will have everyone asking for the recipe!
Ingredients
• 1 lb / 450g smoked bacon, cooked and crumbled
• 5 cups / 675g kohlrabi, finely minced
• 1 cup / 60g pork rinds, crushed
• 2 1/2 cups / 250g grated Parmesan cheese, divided
• 4 oz / 113g Mascarpone cheese, softened
• 1 cup / 226g cream cheese, softened
• 4 cloves garlic, minced
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• Salt and freshly ground black pepper to taste
• Oil for frying (avocado or coconut oil recommended)
Instructions
1. Preparation
2. Finely mince the kohlrabi using a food processor or by hand until it has a rice-like consistency.
3. In a large mixing bowl, combine the minced kohlrabi, crumbled bacon, softened cream cheese, softened mascarpone cheese, 1 1/4 cups / 125g of the grated Parmesan, and the minced garlic. Season with salt and pepper to taste.
4. Mix thoroughly until all are well incorporated. Cover and refrigerate the mixture for at least 2-3 hours to allow it to firm up.
5. While the mixture is chilling, prepare the breading. In a shallow bowl, combine the crushed pork rinds, the remaining 1 1/4 cups / 125g Parmesan cheese, onion powder, and garlic powder. Mix well.
6. Once chilled, remove the kohlrabi mixture from the refrigerator. Using a small cookie scoop or your hands, form the mixture into approximately 30 evenly-sized balls.
7. Roll each kohlrabi ball in the pork rind breading, pressing gently to ensure it’s fully and evenly coated.
8. In a large skillet or deep fryer, heat about 1-2 inches of your preferred frying oil to 350°F / 175°C.
9. Carefully place the coated balls into the hot oil, frying in batches to avoid overcrowding. Fry for 3-4 minutes, turning occasionally, until they are a deep golden brown and crispy on all sides.
10. Remove the fried balls with a slotted spoon and place them on a wire rack or paper towel-lined plate to drain excess oil. Serve immediately while hot.
Nutritional Information
• Nutrition Facts (per serving)
• Total Carbohydrates: 2.5g
• Dietary Fiber: 0.9g
• Net Carbs: 1g
• Protein: 7.5g
• Total Fat: 13g
• Calories: 154
Pro Tips
• for Perfect Kohlrabi Bites
• Ensure the kohlrabi mixture is thoroughly chilled for at least 2 hours. This is crucial for making the balls easier to roll and helping them hold their shape during frying.
• Use a small cookie scoop to portion the mixture. This ensures all your bites are a uniform size, so they cook evenly.
• Maintain a consistent oil temperature of around 350°F (175°C). If the oil is too cool, the balls will absorb too much oil and become greasy; if it’s too hot, the outside will burn before the inside is warmed through.
• You can form the balls and store them, uncoated, in an airtight container in the refrigerator for up to 2 days. Coat and fry just before serving for the best crispy texture.
FAQ
Q: Are these kohlrabi bites keto-friendly
A: Yes, absolutely! With only 1 gram of net carbs per serving, these Crispy Kohlrabi and Bacon Bites are a perfect appetizer for a keto or low-carb diet.
Q: Can I make these kohlrabi bites ahead of time
A: You can prepare the mixture and form the balls up to 2 days in advance, storing them uncoated in an airtight container in the refrigerator. For the best crispy texture, coat and fry them just before serving.
Q: Why is it important to chill the mixture before frying
A: Chilling the kohlrabi mixture for at least 2-3 hours is a crucial step. It helps the mixture firm up, making the balls much easier to roll and ensuring they hold their shape perfectly during frying.
Q: What is the best oil for frying these low-carb bites
A: The recipe recommends using a high-heat oil like avocado or coconut oil. It’s important to maintain the oil temperature at 350°F (175°C) to get a crispy, golden-brown exterior without the bites becoming greasy.
