Ingredients

1/2 cup olive oil
1/3 cup water
1/3 cup milk
1 tsp salt
2 cups tapioca flour
2 tsp minced garlic
2/3 cup freshly grated parmesan cheese
2 eggs (beaten)

Ingredients

Preheat your oven to 375 degrees. In a large saucepan, combine olive oil, water, milk, and salt (no need to whisk).

Put the saucepan over high heat; when the mixture comes to a boil, remove from the heat immediately and stir in the tapioca flour and and garlic. It’s a bit of a pain to mix (I assume due to the way the tapioca flour absorbs the moisture), but it comes together eventually. Let this mixture sit for 10-15 minutes.

After resting, stir the cheese and eggs into the tapioca mixture until well combined. The recipe said the texture will be chunky like cottage cheese. It also said to now drop rounded, 1/4 cup sized balls of the mixture onto an ungreased baking sheet. I had a few issues with these steps. First of all, cottage cheese…ew. Second of all, how are you supposed to “round” something that is the texture of cottage cheese? That sounds hard to do. Third, 1/4 cup was too big. So here are my instructions, drop 1/8 cup dollops onto an ungreased baking sheet.

Now pop them in your preheated oven for 15-20 minutes. The tops of mine didn’t brown (like the recipe said they would), but I gauged doneness by the brownness of the bottoms. You don’t want them too brown, then they’ll be overcooked. But the edges should be perfectly golden. When they’re done, let them cool on a cooling rack before enjoying.