Difference between revisions of "Gar Balls"
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Creole ([^cC])(.*)\]\]" to "Category:Louisiana Creole cuisine Category:$1$2 Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* [[crawfish]] boil, pre-mixed type such as Zatarain's. Add no other seasoning as the [[crawfish]] boil will supply the seasoning. Use the real spicy suggestions in the instructions. | * [[crawfish]] boil, pre-mixed type such as Zatarain's. Add no other seasoning as the [[crawfish]] boil will supply the seasoning. Use the real spicy suggestions in the instructions. | ||
| − | == | + | == Procedures == |
# Wrap gar meat in [[cheese cloth]] and boil exactly as you would crabs or [[crawfish]]. This renders the gar meat snow white and taste like lump white crab meat. | # Wrap gar meat in [[cheese cloth]] and boil exactly as you would crabs or [[crawfish]]. This renders the gar meat snow white and taste like lump white crab meat. | ||
# Combine the gar meat, green onions, and [[potato]]es. | # Combine the gar meat, green onions, and [[potato]]es. | ||
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[[Category:Gar Recipes]] | [[Category:Gar Recipes]] | ||
[[Category:Louisiana Creole cuisine]] | [[Category:Louisiana Creole cuisine]] | ||
| − | [[Category: | + | [[Category:Appetizer Recipes]] |
[[Category:Meat Recipes]] | [[Category:Meat Recipes]] | ||
[[Category:Louisiana Creole cuisine]] | [[Category:Louisiana Creole cuisine]] | ||
Latest revision as of 16:48, 16 July 2012
Ingredients
- deboned gar meat free of gelatinous tissue.
- boiled potatoes (pound for pound of gar meat)
- ½ cup green onion tops, finely chopped
- 1 lb corn flour, not cornmeal or white flour
- crawfish boil, pre-mixed type such as Zatarain's. Add no other seasoning as the crawfish boil will supply the seasoning. Use the real spicy suggestions in the instructions.
Procedures
- Wrap gar meat in cheese cloth and boil exactly as you would crabs or crawfish. This renders the gar meat snow white and taste like lump white crab meat.
- Combine the gar meat, green onions, and potatoes.
- Mash this mixture until you are able to form patties.
- Dip firm patties in egg/milk mixture then dredge in corn flour.
- Deep fry at 350°F for approximately 8 – 10 minutes.
- Serve with cold beer!
