Reviewed: Apr. 28, 2012

If you're not following the metric version of the recipe take note that you should add more Mozzarella than Parm. Fantastic recipe. Didn't quite yield the amount stated, though.

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Reviewer:

RenegaidRob

Reviewed: Apr. 21, 2012

These were absolutely delicious! I made one substitution, whipping cream for the yogourt, because i didn't have yogourt. I also added some italian seasoning...next time will either add dill or peppers. Will be making these again soon.

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Reviewer:

Killer Carrot

Living In: Thunder Bay, Ontario, Canada

Reviewed: Apr. 7, 2012

I love these! I haven't made them, but found them at a restaurant. I am so happy to have found this recipe so that I can try them! The only thing is, where does one find tapioca starch with which to make them?

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Reviewer:

AubreyAnn

Reviewed: Jan. 25, 2012

I am Brazilian and I tweeked this recipe to make it easier and less fat. I added only 1/2 tsp of salt. I used no fat greek yogurt and Low Fat Crumbled Feta Cheese. I did NOT use water and I did not boil anything. I simply mixed all the ingredients. The trick to make it puff is to really knead it. Without water it makes a very thick dough that you can knead some more and then roll into little balls. It takes only 15 minutes baking on a greased baking sheet. Do not let it brown.

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Reviewer:

I Love Spatula

Cooking Level: Expert

Reviewed: Jan. 1, 2012

Mine didn't puff, otherwise I would probably give it 5 stars. From reading other reviews I knew the right starch was very important. I bought what was called "tapioca flour" but it also said "also known as tapioca starch" right on the package. I have no idea why they didn't puff

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Reviewer:

Tara

Home Town: Mountain View, California, USA

Living In: Santa Rosa, California, USA

Reviewed: Dec. 7, 2011

A great recipe, and very easy. We tweaked the recipe by using grated cheddar cheese instead of mozzarella, reducing the salt to 1/2 - 3/4 teaspoon, adding 1/4 teaspoon of garlic powder and about 2 teaspoons of chopped rosemary.

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Reviewer:

chellemcg

Reviewed: Dec. 5, 2011

Great tasting and naturally gluten free. One question on the recipe after trying twice is it is described as pouring the mixture into the muffin tins and mine had to be pulled apart and place in tins or on cookie sheet. Is the recipe missing milk or something that would make it pourable?

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Reviewer:

mark

Reviewed: Oct. 26, 2011

These are fabulous! They are exactly like what is served at Brazilian steakhouses. So yummy (and addictive). Make sure you use tapioca starch...not pearls or instant tapioca. The starch is a powder that looks a lot like cornstarch, but it's finer. I found it at the international farmer's market (it's not expensive at all).

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Reviewer:

lisakuebler

Reviewed: Jul. 29, 2011

These are very tasty, but I found the tapioca on the outside was very hard. Will try and soak them more before cooking.

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Reviewer:

lisa

Reviewed: Mar. 13, 2011

These are a great base - although eaten strictly as made, they are also yummy and cheesey. I'll be adding some spices to zest them up next time, but it's a keeper. I don't understand other reviewers who use the wrong ingredients and then give the recipe a poor rating when things don't turn out right. Tapioca flour (tapioca starch) is readily available in pretty much every grocery store.

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