• Tommy Centola

Alligator Fritters

Updated: Jan 4

I just got back from a cruise to Key West and Nassau. Every night under the appetizers, there was a selection didja (as in did you ever). This selection is to get people to try things that they have never eaten before. A couple of the selections were Oysters Rockefeller and sauteed Frog Legs. One night, they featured Alligator Fritters. They served them with cocktail sauce. As I ate them, I imagined what they would taste like with Remoulade sauce. So try this recipe at home.

1 pound Alligator Tail Meat, finely ground 1 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 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 and Worcestershire, and combine 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.

Remoulade Sauce

4 tablespoons Horseradish Mustard

½ cup Tarragon Vinegar

½ teaspoon Cayenne Pepper

2 tablespoons Ketchup

½ cup Celery diced

1 clove Garlic crushed

1 teaspoon Salt

1 cup Salad Oil

1 tablespoon Paprika

½ cup Green Onions diced

Mix vinegar, mustard, salt, cayenne pepper, paprika, ketchup,

and garlic. Add oil, beating well. Add celery and green onions.

Enjoy!!!

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