Zaba’s Crunchy Cricket Fritters

Ingredients

¼ cup fresh ginger, finely chopped

Cooking oil, as needed

200 grams all-purpose flour (+ some extra if necessary)

1 cup water

1 teaspoon chili paste

½ teaspoon salt

1 cup boiled crickets, chopped

1 small red onion, finely chopped

1 red chili, thinly sliced

3 small chives, cut to 1 inch strips

½ cup cooked corn kernels

¼ cup fresh cilantro leaves, finely chopped

Instructions

1. Sauté the chopped ginger in some cooking oil for 1 minute. Set aside.

2. Mix all-purpose flour with 1 cup of water, the chili paste, and the salt. The goal is a smooth, thick, and not watery fritter batter. If necessary, add more all-purpose flour to get it right.

3. Stir in crickets, red onion, chili, chives, and corn kernels.

4. Heat up cooking oil in a large pot.

5. When the oil is warm, scoop a spoonful of the mixture and drop it into the oil. When the outside is golden brown, the fritter is ready. (This will usually take 3-5 minutes.) Take the fritter and place it on a cooling rack.

6. Make the rest of the fritters. Do not put too many fritters in the oil at once because that will cool down the oil too much. Also, each fritter needs space to move freely in the pot.

7. Remove the fritters from the cooling rack and place them on a serving tray. Garnish with cilantro.