Name: Crayfish fritters
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 150g cleaned crayfish tails; 1 egg; 200 ml natural yoghurt or sour cream or dairy-free milk; 1 handful dill; salt & pepper; A pinch or two of cayenne (optional); zest of 1 lemon, plus some juice; about 50g chickpea flour; oil to cook

Crayfish fritters

4 Jan 2016

by Dinna

Prep Time

5 minutes

Cook Time

15 minutes

Total Time

20 minutes

Background

These crayfish fritters are excellent nibbles at drinks parties, afternoon teas or serve them appetizers at dinner parties, picnics and so on. If you like them to have a bit of kick, add a red chilli, chopped, to the batter or a teaspoonful of dried chillies. I just added a couple of pinches of cayenne which gave the fritters a slight edge.

Ingredients

150g cleaned crayfish tails
1 egg
200 ml natural yoghurt or sour cream or dairy-free milk
1 handful dill
salt & pepper
A pinch or two of cayenne (optional)
zest of 1 lemon, plus some juice
about 50g chickpea flour
oil to cook

Instructions

Put the crayfish tails into a food processor. Add the egg, yoghurt or soured cream and the dill. Blitz until you get a coarse mixture. Add the zest of the lemon and squeeze in some of its juice. Season with salt and pepper, add the cayenne.
Now add 3 or 4 Tbsp of the chickpea flour. Blitz and add more flour if needed to get a thick but still runny batter.
Heat some oil in a frying pan. Drop about 5 dollops of batter in the pan then, using the base of the spoon, flatten them into circles. Cook for a couple minutes then turn them over. Cook for another minute or so until light brown, then transfer them to a plate.
Repeat with the rest of the batter.
Serve warm or at room temperature with a squeeze of lemon juice.