Alligator Fritters Food

ALLIGATOR BREAD

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment and spray with nonstick cooking spray.
• For the head: Cut off about a quarter (8 ounces) of the dough and form into a teardrop shape, pulling the narrower end out to form a long snout. Set aside.
• For the eyes and legs: Cut off another quarter (8 ounces) of the dough. Divide the rest of this piece of dough into 2 logs each about 9-inches-long. Lay the logs crosswise in the middle of the prepared baking sheet with about 3-inches in between.
• For the body and tail: Form an 11-inch-long log with the remaining dough (1 pound) with one end thicker than the other. Place the log on top of the legs (the dough for the legs should peek out from under the body). Pull the narrow end to a point and curve to the side to make a tail. Butt the head up against the thicker part of the body. Curve the legs forward slightly.
• Spray the alligator with cooking spray, cover with plastic wrap and let rise until puffed, about 30 to 45 minutes.
• Beat together the milk, egg and a pinch of salt in a small bowl. Brush the dough all over with the egg wash. Cut two small slits in the face on either side and press in dried cherries for eyes.
• With scissors, snip (without going all the way through) 4 small cuts in the front of the alligator's feet to make claws. Make 1-inch snips in horizontal rows all down the back of the alligator for scales. Press 2 toothpicks in the front of the snout (and leave them in during baking) to make the alligator's nostrils.
• Bake until the alligator has risen and is golden, 35 to 40 minutes. Remove to a cooling rack. Remove the toothpicks.
• While the alligator is still hot, use a serrated knife to slice open the head, crosswise, to make a mouth and gently pull it open. Insert slivered almonds in the top and bottom to make rows or jagged and crooked teeth. Insert a slivered almond in each nostril hole. Serve warm or at room temperature.

ALLIGATOR BEIGNETS ( FRITTERS )

Steps:

• After cooking the Alligator meat, mix all the ingredients in a bowl completely.
• Heat enough oil to fry beignets in a 12 inch skillet.
• With a Tablespoon, scoop up the mixture and ease into the hot oil one spoon full at a time.
• Skillet should hold 5 or 6 without touching.
• Fry to a golden brown on both sides.
• Prepare Dipping Sauce by mixing ingredients.

ALLIGATOR ALLEMOND

Steps:

• Place the alligator meat into a large bowl and add the granulated garlic, salt, black pepper and cayenne pepper. Toss the meat with the seasoning and allow to marinate for up to 45 minutes in the refrigerator.
• In a medium cast-iron pan over medium heat, add 1 cup of the oil and heat through. Whisk in the flour and cook the roux slowly until it reaches a deep chocolate-brown color, 40 to 45 minutes. Remove the roux from the heat and pour into a separate heatproof container to stop the cooking process. Use immediately or cover and refrigerate until ready to use.
• In a cast-iron pot over medium heat, add the remaining 3 tablespoons of oil and heat until hot. Add the onions, garlic and bell peppers to the pot. Cook until the vegetables begin to soften, 8 to 10 minutes. Add the tomatoes with green chiles, the marinated alligator meat and 1 tablespoon of the roux. Let the meat begin to brown on all sides, about 10 minutes. Add 2 cups of water, bring to a simmer and cook until the meat is cooked through and the sauce thickens slightly, about 45 minutes. Serve over rice.

DEEZ AIN'T GATOR BITES

Steps:

• Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper and set aside.
• For the nuggets: In a large stock pot, add the canola oil, onions, cayenne, 1 teaspoon salt and 1/2 teaspoon pepper, and cayenne and sauté over medium-low heat, stirring occasionally, for about 10 to 15 minutes. Add the garlic and let stew, stirring occasionally, for 5 minutes.
• Add the tomato paste, cilantro, parsley and habaneros and let stew, stirring occasionally, for 5 to 10 minutes. Transfer the mixture to a blender and blend well.
• Place the flour in a large bowl, add the blended ingredients and mix. Place small chunks (about 1-inch wide) of the mixture on the prepared sheet pan and bake until a light crust forms on the outer edges, 30 to 40 minutes.
• For the swamp sauce: Meanwhile, in a blender, add the Mayo Base, cilantro, garlic powder, mustard, jalapeños, 1/2 teaspoon salt and 1/2 teaspoon pepper. Blend, then set the sauce aside.
• For frying: Heat about 2 cups oil in a 12-inch frying pan over medium-high heat for 3 to 5 minutes, then reduce the heat to medium.
• Meanwhile, in a bowl, mix together 1 cup of the flour, 1/4 cup of the Love Spice, the hot sauce and 1/2 cup water. In a separate bowl, mix together the remaining 1 cup flour and the remaining 2 teaspoons Love Spice.
• Dredge the nuggets and mushroom slices in the wet batter, then the dry batter. Add the battered pieces to the oil and fry until golden brown and crispy, about 1 1/2 minutes, turning once halfway through.
• Place the fried nuggets and mushrooms on a plate. Add the parsley on top and serve with the swamp sauce on the side.
• In a bowl, add the paprika, black pepper, salt and cayenne. Mix well.
• In a blender, add the soy milk, olive oil, lemon juice and vinegar. Blend well and refrigerate overnight.

ALLIGATOR FRITTERS RECIPE

Steps:

• 1. Grind alligator tail meat in meat grinder and process to fine texture. Combine with remaining . Shape into 3-ounce balls. 2. Deep-fry fritters in oil heated to 350 degrees F, then finish in oven heated to 350 degrees F for 3 minutes. Serve with tropical salsa.

BRICE PALMER'S FRIED ALLIGATOR BITES

Steps:

• Cut the alligator into 1" cubes and soak in milk (in the refrigerator) for 2 to 3 hours.
• Drain milk then season meat (in the same bowl) with Tony's Creole Seasoning.
• Add the mustard to the bowl and mix well, coating meat with mustard.
• Mix Fish Fry and pancake mix together in shaking bag. Drop meat cubes in shaking bag and coat well.
• Deep fry at 375 F for 5 to 6 minutes or until golden brown.
• Serve hot with French fries and seafood sauce or other dipping sauce.

ALLIGATOR CLAWS (AVOCADO FRITTERS) WITH CHIPOTLE-LIME DIP

Steps:

• DIP:.
• Put the crème fraîche (or other option) into a medium-sized mixing bowl.
• Zest the lime finely and mix the zest into the crème fraîche.
• Roll the lime on your counter, placing enough pressure to soften the pulp inside without breaking the lime's skin.
• Cut the lime in half and squeeze the juice from one half, reserving the other half for another use.
• While stirring, slowly add the juice to the crème fraîche until you get a consistency just the runny side of mayonnaise.
• Add a couple of pinches of ground chipotle, stir in and taste, repeating until you have both a heat and smokiness you like. If you are making this a day or two ahead of time, stop adding the chile when you are just shy of how strong you think you'd like it to be. It will get stronger overnight.
• FRITTERS:.
• Mix the flour & water in a medium-sized bowl until absolutely smooth.
• Put a heavy-weight frying pan on the stove on medium heat and put a paper towel lined plate nearby.
• Halve an avocado from top to bottom. Twist to remove section from pit, then remove the pit from the other half. Cut each half into four wedges and remove the skin.
• Add oil to the pan.
• Dip each section of avocado into the batter, leaving only a very thin layer of batter on each, and add the wedges to the pan one at a time as you batter them. By the lime the last is in, it will be time to turn the first. Cook each side until golden brown (you will need to turn them to cook on three sides - tongs or a spatula & fork work best).
• When done, place each fritter on the towel-lined plate to remove excess oil.
• Sprinkle a little salt over the fritters, plate and serve hot with dipping sauce.