Dry ingredients

1 cup rice flour

1 cup potato flour, or 1 cup amaranth flour

1t xanthan gum

3t salt

3t baking powder

1/2 t cayenne

Mix these together in a bowl.

Potato flour or potato starch gives a "meaty" quality to the fritters, which I really like. Other people like them more cake-like, in which case you should use amaranth or rice flour for the second cup.

Wet ingredients and spices

2 eggs

4TB milk (or other liquid: like extra beer!).

1/2 cup beer

5TB lemon juice

1 tsp Worcestershire sauce

2 cloves garlic, minced

4tsp finely chopped parsley

You can experiment here. Do make sure to add the lemon juice: it helps them rise, I think.

Chopped green onions are nice too.

It's really nice we finally have gluten free beer! And so I use it. If you don't have any though, use fizz water.

Mix all this in with the dry ingredients. It will be fairly stiff, kind of like thin cookie dough.

Meat

3 cans tuna OR

1 lb crab meat OR

1 lb clams OR

??? What do you like?

Now add your "critters". Anything you have on hand will work.

Let it set

Let the mixture set in the fridge for 30 minutes or so, so it is nice and cold. This does make a difference.

Fry

Fry the fritters in 2 inches or so of oil. You can use a small pan and do them in batches.

Getting the right temperature is kind of an art, but once you have it down it's pretty easy.

Reheating

If you make these in advance, you can keep them hot in a warm oven. Or you can put them in the fridge and reheat them in the toaster oven whenever you want a snack. They reheat very well.