Recipe courtesy of Scully's Tavern

Alligator Fritters

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  • Level: Intermediate
  • Total: 1 hr 45 min (includes chilling time)
  • Active: 45 min
  • Yield: 2 to 3 servings
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1 pound ground gator tail meat

Olive oil, for cooking 

1 egg, beaten

1 teaspoon Dijon mustard 

4 scallions, diced 

3 cloves diced garlic 

1 ounce melted Garlic Butter, recipe follows

1 teaspoon crushed red pepper 

1 teaspoon baking powder 

4 ounces all-purpose flour, or as necessary

Spicy Lemon Dill Aioli, recipe follows

Garlic Butter:

5 pounds whipped butter

1 1/2 cups chopped garlic

1 cup chopped shallots

4 ounces granulated garlic

3/4 cup white wine

1/2 cup fresh lemon juice

1 1/2 cups chopped curly parsley

Spicy Lemon Dill Aioli:

8 ounces mayonnaise

1 ounce fresh dill, minced 

1/2 teaspoon white pepper 

5 dashes cayenne pepper

Juice of 1 lemon 


  1. Cook gator in olive oil in a pan until cooked through; chill meat thoroughly.
  2. Add egg, mustard, scallions, garlic, Garlic Butter, red pepper and baking powder to gator in a mixing bowl. Add the flour a little at a time, adjusting until the mixture is a little looser than that of a meatball (you may not need to add the whole amount). Form into 3-inch ovals.
  3. Saute in some oil in a skillet until golden, 2 minutes on the first side and 1 minute on the second side.

Garlic Butter:

Yield: 6 quarts
  1. Place the butter in a large stand mixer and beat on low speed for 3 minutes. Add chopped garlic, shallots and granulated garlic. Beat for 2 minutes on medium speed. Turn back to low speed and add the wine and lemon juice. Beat on high speed for 2 minutes. Turn to low speed and add the parsley; beat 30 seconds and turn off mixer.

Spicy Lemon Dill Aioli:

  1. Mix together mayo, dill, white pepper, cayenne and lemon juice in a bowl.