Lions Den Lobster Fritters Gluten Free Recipes

Steps:

• Melt 2 tablespoons of the butter in a medium (10-inch) saute pan over medium heat. Add the scallions and corn and saute for 3 minutes, or until softened. Add the lobster and cook for 1 minute. Set aside.
• Combine the flour, baking powder, paprika, Old Bay seasoning, and 1 teaspoon salt in a large mixing bowl. Make a well in the center and whisk in the eggs and half-and-half, stirring until the mixture is smooth, like a thick pancake batter. Stir in the corn and lobster mixture. (The batter may be made up to an hour ahead and refrigerated.)
• For the sauce, place the garlic, saffron, sriracha, lemon juice, mayonnaise, 1/2 teaspoon salt, and 1/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade and puree until smooth.
• To make the fritters, heat 2 to 3 tablespoons of the butter in a large (12-inch) saute pan over medium to medium-high heat. For each fritter, drop 2 rounded tablespoons of the batter into the hot butter and cook for 2 to 3 minutes on each side, until golden brown and firm to the touch. Don't crowd the skillet or they won't brown evenly. Repeat until all the batter is used, adding butter as necessary. Serve the fritters hot with a dollop of sauce on the side.

Steps:

• Heat oil in a large pot or deep fryer to 365 degrees F (185 degrees C).
• Combine gluten free pancake mix, onions, celery, coconut, gluten free crackers, lobster meat, seafood seasoning, baking powder, salt, and ground black pepper in a bowl.
• Combine eggs, evaporated milk, and butter in a separate bowl.
• Stir egg mixture into dry mixture to form a batter.
• Drop batter by rounded tablespoons into hot oil and fry until golden brown, about 3 minutes.
• Remove and drain fritters on a rack.

Steps:

• Heat oil in a large pot or deep fryer to 365 degrees F (185 degrees C).
• Combine gluten free pancake mix, onions, celery, coconut, gluten free crackers, lobster meat, seafood seasoning, baking powder, salt, and ground black pepper in a bowl.
• Combine eggs, evaporated milk, and butter in a separate bowl.
• Stir egg mixture into dry mixture to form a batter.
• Drop batter by rounded tablespoons into hot oil and fry until golden brown, about 3 minutes.
• Remove and drain fritters on a rack.

Steps:

• Heat the olive oil in a medium skillet over medium-high heat. Add the carrots, onions, bell pepper and celery. Cook, stirring occasionally, until softened, 5 to 10 minutes. Set aside to cool slightly.
• Meanwhile, whisk together the flour, baking powder, paprika and a pinch of salt and pepper in a large bowl. Whisk in the milk and egg until combined and smooth. Fold in the cooled vegetables, lobster meat and parsley.
• Fit a baking sheet with a wire rack. Add enough vegetable oil to come about 3 inches up the side of a Dutch oven or heavy-bottomed pot. Heat over medium heat to 350 degrees F.
• Using a 3-ounce cookie scoop, scoop the fritter batter and gently drop into the hot oil. Fry the fritters in batches until deeply golden brown, a few minutes per batch. Remove to the prepared baking sheet and sprinkle with salt while still hot. Repeat with the remaining batter. Serve warm with lemon wedges on the side.