Caprese Torta Fritters
A keto twist on the classic Italian torta fritters, featuring a caprese filling and a crispy exterior.
Ingredients
- ●1 cup Torta
- ●8 oz Fresh Mozzarella
- ●1/4 cup Fresh Basil
- ●2 tbsp Gherkin Pickle Juice
- ●1 Egg
- ●1/4 cup Parmesan Cheese
- ●1 cup Almond Flour
- ●1 tsp Italian Seasoning
- ●1/2 tsp Salt
- ●1/4 tsp Black Pepper
Instructions
- 1
In a bowl, mix together torta, mozzarella, basil, and gherkin pickle juice.
- 2
In a separate bowl, whisk together egg and parmesan cheese.
- 3
Add the egg mixture to the torta mixture and stir until well combined.
- 4
Add the almond flour, Italian seasoning, salt, and black pepper to the mixture and stir until a dough forms.
- 5
Cover the dough and refrigerate for at least 30 minutes.
- 6
Heat a non-stick skillet or griddle over medium-high heat.
- 7
Using a spoon, drop small balls of the dough into the skillet, about 1 tablespoon each.
- 8
Cook the fritters for 2-3 minutes on each side, until they are golden brown and crispy.
- 9
Serve the fritters warm and enjoy!
- 10
Note: For an extra crispy exterior, you can chill the fritters in the refrigerator for 30 minutes before frying.
- 11
Also, you can coat the fritters with a mixture of almond flour and parmesan cheese before frying for an extra crunchy coating.