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    You are at:Home»Dairy-Free Recipes»Appetizers»Nutty Fried Yogurt Bites

    Nutty Fried Yogurt Bites

    0
    By Alisa Fleming on May 9, 2014 Appetizers, Dairy-Free Recipes

    This recipe for nutty fried yogurt is an entry in our Spring Fling Dairy-Free Recipe Contest, created and submitted by Hidemi Walsh. To qualify, the recipe includes Greek-style Almond Milk Yogurt by So Delicious Dairy Free.

    Nutty Fried Yogurt Bites - Greek-Style yogurt, strained and breaded for a naturally cheesy vibe (dairy-free)

    Spring Fling Dairy-Free Recipe ContestFor more details about the recipe contest, see this post: www.godairyfree.org/news/spring-fling-dairy-free-recipe-contest

    Special Diet Notes & Options: Nutty Fried Yogurt Bites

    By ingredients, this recipe is dairy-free / non-dairy, peanut-free, soy-free, and vegetarian.

    For tree nut-free and dairy-free fried yogurt bites, use Greek-style coconut milk yogurt.

    Nutty Fried Yogurt
     
    Print
    Prep time
    20 mins
    Cook time
    10 mins
    Total time
    30 mins
     
    Plan ahead - the yogurt in this recipe needs to strain for at least 7 to 8 hours. In a pinch, regular (not Greek) dairy-free yogurt can be used.
    Author: Hidemi Walsh
    Serves: 7-8 fried yogurt
    Ingredients
    • 1 cup (6oz) So Delicious Dairy Free Plain Greek Cultured Almond Milk
    • 1 large egg, beaten
    • ⅓ cup panko crumbs
    • 2-3 tablespoons all-purpose flour
    • Peanut oil for deep-fry
    • Sweet chili sauce, for serving
    Instructions
    1. Line medium bowl (enough to put the cultured almond milk) with 2-3 paper towels. Put the cultured almond milk on the paper towels. Refrigerate for 7-8 hours. (To drain the cultured almond milk completely)
    2. Put all-purpose flour on a medium size plate, put the beaten egg into a deep bowl (to make coating easier) and put the panko on a medium size plate.
    3. Take about tablespoonful of cultured almond milk, put on a plate or cutting board (no need to shape at this point), sprinkle salt and black pepper over the cultured almond milk. Then coat with all-purpose flour (just roll each on the plate since it is still difficult to shape at this point), dip in beaten egg (if it is not easy to coat, using spoon makes easier) and coat with panko shaping into a ball.
    4. Heat peanut oil in a frying pan or work and deep fry (about 325ºF) the cultured almond milk balls until light brown. Drain on paper towels.
    5. Serve with sweet chili sauce.
    3.2.2646
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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