ALLIGATOR COCKTAIL FRITTERS
The Bounty Of Central Florida by Valerie Hart
Yield: Approximately 12 Fritters
1 pound alligator tail meat, finely ground
1 Florida sweet onion, chopped fine
1 green bell pepper, chopped fine
1 clove garlic, minced
1/2 cup all-purpose flour
2 teaspoons baking powder
1/8 teaspoon mace
1/2 teaspoon dry mustard
1 teaspoon salt
2 extra large eggs, beaten
2 tablespoons melted butter
1 tablespoon Worcestershire sauce
Optional: 1 teaspoon Florida hot sauce
Canola or peanut oil, or a combination
1. Grind the alligator or pulverize in a food processor. Add the chopped onion, pepper and minced garlic and pulverize with the alligator in the machine.
2. Sift the flour with the baking powder, mace, dry mustard and salt.
3. Beat the eggs. Add the flour mixture. Add the melted butter, Worcestershire and hot sauce, andcombine with the alligator mixture.
4. Pour canola or peanut oil or a mixture of both into a skillet 1 -inch deep. Heat to 380°F (the bubbling stage). Drop the batter 1 tablespoon at a time into the hot oil, turning the fritters over with a slotted spoon as they brown. Remove when browned on all sides.
Serve with Key Lime wedges and Tartare Sauce.
|
