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Crayfish fritters

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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 6 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 150 g 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Repeat with the rest of the batter.
  5. Serve warm or at room temperature with a squeeze of lemon juice.