We serve these with the jalapeno and mango chutney aioli sauce. This appetizer is such a treat.
- Kimberly
Ingredients
- 2 steamed Florida lobster tail
- 1/2 green pepper
- 1/2 onion, finely chopped
- 3 eggs beaten
- 1/2 cup bread crumbs
- 1/2 cup flour
- 1 tsp baking powder
- Cumin to taste
- Salt & Pepper
For Mango Jalapeno Salsa:
- 1 lb mangos, diced
- 1 1/2 cups sugar
- 3 oz champagne vinegar
- 1 Tbs minced garlic
- 3 Tbs diced red onion
- 4 jalapeno chiles, seeded and sliced
- 1/2 tsp salt
For Mango Jalapeno Aioli:
- Juice of 2 lemons
- 1 bunch of cilantro
- 1/2 cup mango jalapeno salsa
- 1/2 cup mayonnaise
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/2 tsp pepper
Preparation
To make the fritters, combine all ingredients. Roll into 2 inch balls. Place into 1/2 inch of hot oil and fry until golden brown. Serve hot with sauce on the side.
To make the mango jalapeno salsa, place the 1 lb mangos, 1 1/2 cup sugar, 3 oz champagne vinegar, 1 Tbs minced garlic, and 3 Tbs minced red onion in a nonstick pot. Bring to a boil. Reduce heat and simmer 10 minutes. Add 4 jalapenos and 1/2 tsp salt. Chill completely.
To make the mango jalapeno aioli, combine all ingredients making sure the mango jalapeno salsa is chilled thoroughly.