8 ounces crab meat
8 scallops, chopped
8 ounces lobster meat, chopped
8 ounces crawfish
2 tablespoon fresh squeezed lemon juice
1/4 cup finely minced onion
1/4 cup finely chopped red bell pepper
1 finely minced clove garlic
1 teaspoon fresh tarragon, chopped
salt & pepper to taste
1/4 teaspoon cayenne
8 lightly beaten egg
2 cup buttermilk
2 cup all-purpose
1/2 corn starch
2 teaspoon baking powder
Oil for deep frying canola
Preparation:
Place the seafood, lemon juice, onion, red bell pepper, garlic and egg in a food processor bowl. Pulse several times to thoroughly combine, but do not over-process the mixture it should be chunky,Transfer to a large mixing bowl.
Place tarragon, salt, cayenne, baking powder and all-purpose flour in a medium bowl and whisk to thoroughly combine.
Stir the dry ingredients into the seafood mixture to combine. Gradually add milk and stir to combine. Cover and refrigerate for at least 30 minutes.
To fry fritters, pour oil into a large, heavy frying pan, until the oil is about 1-inch deep. Use a thermometer to heat the oil to 325° F / 165° C.
Use a small ice cream scoop, to form fritters, carefully dropping each fritter in the hot oil as you form them.
Turn the fritters occasionally and fry until golden brown or about 3 to 5 minutes. Place cooked fritters in a 350 oven for 3 to 5 minutes to finish cooking then, ready to serve.
No comments:
Post a Comment