Best 5 Alligator Fritters Recipes

Alligator fritters are a unique and flavorful dish that can be enjoyed as an appetizer or main course. Alligator meat is lean and mild in flavor, making it a great option for those who are looking for a healthier alternative to traditional fried foods. It is also a good source of protein and omega-3 fatty acids. Alligator fritters can be made with a variety of ingredients, including flour, cornmeal, eggs, and spices. The fritters are typically fried until golden brown and crispy, and can be served with a variety of dipping sauces, such as Ranch dressing or tartar sauce. Read on to learn about some of the best recipes for cooking alligator fritters, so that you can enjoy this delicious dish at home.

Here are our top 5 tried and tested recipes!

ALLIGATOR BREAD

Alligator Bread image

This gator bread is fun for the whole family. There's lots of rolling and shaping (no special equipment required) so it's the perfect weekend food project.

Provided by Food Network Kitchen

Categories dessert

Time 1h40m

Yield 8 to 10 servings

Number Of Ingredients 7

Ingredients

Nonstick cooking spray
2 pounds frozen white bread dough, thawed, such as Bridgford Frozen White Ready Dough
2 tablespoons milk
1 large egg
Kosher salt
2 dried cherries
About 24 slivered almonds

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 FINGERS

Alligator Fingers image

Quick and easy way to fix up gator bites for your friends - exotic, but taste like chicken! You can get frozen alligator meat online.

Provided by JerryFLA

Categories Appetizers and Snacks Meat and Poultry

Time 1h

Yield 8

Number Of Ingredients 13

Ingredients

2 pounds alligator meat, cut into bite-size pieces
2 tablespoons vinegar
salt and pepper to taste
oil for frying
¼ cup all-purpose flour
1 cup cornmeal
2 tablespoons garlic powder
½ teaspoon cayenne pepper
2 teaspoons black pepper
3 tablespoons mayonnaise
2 teaspoons prepared horseradish
1 tablespoon brown mustard
1 tablespoon red wine vinegar

Steps:

Place alligator meat in a medium bowl, and mix with vinegar, salt, and pepper. Cover, and refrigerate about 10 minutes.
Pour oil into a large skillet to a depth of 1 inch, and heat over a medium-high flame.
Add to a large resealable bag the flour, cornmeal, garlic powder, cayenne pepper, and black pepper. Squeeze off excess liquid from meat, and add one handful of meat to the resealable bag. Shake to coat. Remove meat, shake off excess flour, and set on a plate. Repeat with remaining meat.
When oil is hot, place meat pieces into oil, being careful not to overcrowd. Fry until golden brown, about 3 minutes. Remove to paper towels, and serve hot.
To prepare dipping sauce, mix together in a small bowl the mayonnaise, horseradish, brown mustard, and red wine vinegar.

Nutrition Facts : Calories 487.1 calories, Carbohydrate 19.1 g, Cholesterol 2 mg, Fat 20.4 g, Fiber 1.2 g, Protein 54 g, SaturatedFat 2.1 g, Sodium 59.7 mg, Sugar 1 g

ALLIGATOR BEIGNETS ( FRITTERS )

Alligator Beignets ( Fritters ) image

Was originally crawfish recipe but I changed it up by substituting Alligator Tailmeat. Bought the Alligator in my local Supermarket Frozen Food section.

Provided by Paymaster

Categories Meat

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1 egg (beaten)
1 lb alligator meat (chopped and cooked Tail Meat )
4 scallions (chopped)
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1 1/2 teaspoons butter (melted)
1/3 cup self rising flour
oil (for frying)
3/4 cup mayonnaise
1/2 cup ketchup
1/4 teaspoon prepared horseradish

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.

Nutrition Facts : Calories 182.6, Fat 11.7, SaturatedFat 2.3, Cholesterol 41.2, Sodium 736, Carbohydrate 18.1, Fiber 0.6, Sugar 6.8, Protein 2.6

ALLIGATOR CLAWS (AVOCADO FRITTERS) WITH CHIPOTLE-LIME DIP

Alligator Claws (Avocado Fritters) With Chipotle-Lime Dip image

A translucent golden-brown crust allows the green of the avocado to be seen. The crispy exterior is a counterpoint to the unctuous interior. These are a signature dish for me, and the one I most often get requests to make (although my seafood and ricotta stuffed buckwheat pancakes run a close second). These fritters came about ten years ago when I was shopping for a dinner I was making for a friend who is a CIA-trained chef. I was in a vegetable market and saw these gorgeous avocados that I just KNEW would be ripe in the next two days. I tried to think of what I could do with them since a) everyone serves cold avocado, and b) I really am not fond of guacamole. As I tried to think of what I could make with them that was hot, the work 'fritters' jumped into my head. Having never made a fritter before, I was a little surprised to have that thought; but having never known when a vegetable was going to be ripe before I figured I was on a roll and decided to go for it. To serve with my never-before-tried-fritters, I decided to make a crème fraîche-lime-cayenne dipping sauce. So I made fresh crème fraîche, and used it as a base not only for this dip, but for a Tia Maria sauce to go with the flourless chocolate cake I made for dessert (another never-before made item, but with the recipe from Cook's Illustrated it was the only thing I wasn't making up as I went along). The result of the fritters was that I got to taste the test fritter, then had to dive across the couch before the last one was devoured in order to have a second. The one evolution in the recipe is the change from cayenne to chipotle in the dip. I like the smokiness, and it gives a rough edge to something very smooth - I am all about contrast. Feel free to use whatever chile or combination thereof that you like best. This dip is easy and stands on it's own at a party for anything you want to dip into it. I have also made it with vegan sour cream with great results. The name Alligator Claws comes from an alternate name for the avocado: the alligator pear, as well as the fact that the wedges of avocado look like claws. (For those not familiar with the name Alligator Pear, it derives from both the tough, textured exterior - reminiscent of an alligator's hide, and the fact that you really can't eat one until it softens - just like a pear.) Alligator Claws are also a great name to call them if you have kids who either won't eat anything that sounds weird and you want to keep them to yourself, or - if you want your kids to eat them - if you have kids who'll only eat things that will gross other people out. If you are preparing these for kids (and I recommend you do whatever name you choose to call them), protect their palates and tone down the heat of the sauce. Maybe skip the chiles altogether and put in just a hint of finely ground pepper (white pepper won't look like black specks throughout the dip - I'm normally not that fussy, but it's something kids will notice). Allow half an avocado per person. This is so rich that more is too much. Note: You can easily cut the recipe in half, all the batter is is a one-to-one mix of flour & water (someone has suggested trying tempura batter which comes in a mix at many supermarkets - I tend to be a from-scratch kind of guy. Or do I just mean itchy?). Enjoy. -- Text by Michael David Winter, aka The Poker Roach

Provided by Poker Roach

Categories Lunch/Snacks

Time 45m

Yield 16 wedges, 4 serving(s)

Number Of Ingredients 9

Ingredients

1 cup sour cream or 1 cup vegan sour cream
1 lime, zest of
1/2 lime, juice of
ground chipotle chile pepper
1/3 cup flour
1/3 cup water
2 ripe Hass avocadoes (soft but still firm)
3 -4 tablespoons olive oil (for frying)
salt

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.

Nutrition Facts : Calories 478.3, Fat 45.6, SaturatedFat 17, Cholesterol 81.5, Sodium 30.4, Carbohydrate 17.5, Fiber 6.2, Sugar 0.4, Protein 4

ALLIGATOR FRITTERS RECIPE

ALLIGATOR FRITTERS Recipe image

Provided by kloveday

Number Of Ingredients 13

Ingredients

1 lb Alligator tail meat, cleaned
1/4 cup Shallots, chopped
1/2 oz Green bell peppers, chopped
1/2 oz Yellow bell peppers, chopped
2 ea. Garlic cloves, chopped
1 ea. Egg, beaten
1/2 oz Cilantro leaves, chopped
1 tbsp Lemon, juice of
1 tbsp Dijon mustard
1/2 oz Red bell peppers, chopped
2 oz Breadcrumbs
Salt and pepper to taste
Oil

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.

### **H3. Summary** - Alligator fritters are a unique and delicious dish that can be enjoyed as an appetizer or main course. - The key to making great alligator fritters is to use fresh, high-quality ingredients. - The alligator meat should be cut into small pieces and marinated in a flavorful mixture of spices and herbs. - The batter should be made with a combination of all-purpose and cornmeal, and should be seasoned with salt, paprika, cayenne, and other spices. - The alligator fritters should be deep-fried until they are golden brown and crispy. - Alligator fritters can be served with a variety of dipping sauces, such as ranch, tartar, or cocktail. ### **H3. Cooking and Serving Suggestions** - Be careful not to overcook the alligator meat, as this will make it tough. - Use a deep fryer or large pot filled with oil to fry the fritters. - The oil should be hot enough to sizzle when the fritters are dropped in. - Fry the fritters in batches until they are golden brown and crispy. - Drain the fritters on paper towels to remove any exceso oil. - Serve the fritters immediately with your favorite dipping sauces. ### **H3. Health and Safety Precautions** - Alligator meat is high in protein and low in fat, making it a healthy choice for a main course or appetizer. - However, it is important to cook alligator meat properly to ensure that it is safe to eat. - Alligator meat should always be marinated in a solution of vinegar or citrus before cooking. - This will help to kill any harmful parasites that may be present in the meat. - Alligator meat should also be a deep-fired at a high temperature. ### **H3. Storing and Freezing Alligator Fritters** - Alligator fritters can be stored in an airtight container in the refrigerator for up to 3 days. - To freeze alligator fritters, place them in a single layer on a sheet pan and freeze until they are solid. - Once they are solid, transfer the fritters to an airtight container and freeze for up to 2 months. - To re heat alligator fritters, simply thaw them in the refrigerator or at room temperature and then fry them until they are warmed through.