Directions: |
Directions:Risotto:
Warm broth. Saute garlic and shallot until soft, 2-3 minutes. Add rice, salt/pepper and 1/2 cup broth. Stir until abosrbed. Add wine if desired, early in process, stirring until absorbed. Continue adding broth 1/2 cup at a time, stirring until absorbed maintaining a simmer. Continue until risotto is tender. Almost all the broth will be used. Cook until mixture is gluey, not brothy.
Spread risotto on cookie sheet to cool quickly.
Seafood Mixture:
Chop shrimp, gently mix with crab, green onion and seasonings. Spread mixture on top of risotto. Using spatula, slice spreaded mixture and create layers on top of each other to give an even distribution of the risotto and seafood.
Assembling Fritter:
Working with Kataifi (shredded phylo) is a learning experience. Cut in about 6 inch lengths, lay 2 bunches of dough in an "X" form, and place a ball of seafood mixture the size of a ping-pong ball in the center. Shape the dough around the ball and press lightly to hold form. Moisten hands while working with dough in order to control the shape and adhesiveness. Keep assembled balls under damp towel until ready to fry.
Preheat oil to 350. Cook until golden brown and cooked through, (2-3 minutes). Serve with ginger butter sauce.
Will make approximately 16 fritters.
Notes:
2 Lbs of seafood mixture can be any ratio. We've made it with the ratio above as well as 50/50.
On second effort, we added seasoned, smoked pork (tasso) to risotto while cooking to infuse flavor. Meat was extracted before making fritters. Great result!
We are still experimenting with flavors. Added tarragon to seafood on second try. Smelled wonderful initially but didn't taste it in finished product. We'll add more next time.
Once dough is defrosted, keep under damp towel. Dough will dry out quickly if not. |
This recipe for Seafood Fritters is from