Crispy Spider Fritters

Ingredients

In the original Cambodian dish, the spiders are typically marinated in a mixture of garlic, soy sauce, and sugar before being deep-fried. However, in this adapted North Indian version, we have replaced the marinade with a blend of Indian spices such as turmeric, cumin, coriander, and chili powder. Additionally, the batter used for frying the spiders is made from a combination of chickpea flour and rice flour, which gives the fritters a distinct texture and flavor. We alse have the original recipe for Fried Spider, so you can check it out.

• 8 large spiders 8 large spiders
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon chili powder 1 teaspoon chili powder
• Salt to taste Salt to taste
• 1 cup (120g) chickpea flour 1 cup (120g) chickpea flour
• 1/2 cup (60g) rice flour 1/2 cup (60g) rice flour
• 1/2 teaspoon baking powder 1/2 teaspoon baking powder
• Vegetable oil for deep frying Vegetable oil for deep frying

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 18g, 2g
• Protein: 10g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   Clean the spiders thoroughly, removing the legs and fangs. Rinse them under cold water and pat dry.
2. 2.
   In a bowl, combine turmeric powder, cumin powder, coriander powder, chili powder, and salt. Mix well.
3. 3.
   Add the spiders to the spice mixture and coat them evenly. Allow them to marinate for 30 minutes.
4. 4.
   In a separate bowl, combine chickpea flour, rice flour, baking powder, and salt. Gradually add water to make a thick batter.
5. 5.
   Heat vegetable oil in a deep pan or fryer to 180°C (350°F).
6. 6.
   Dip each marinated spider into the batter, ensuring it is fully coated, and carefully place it into the hot oil.
7. 7.
   Fry the spiders until they turn golden brown and crispy, approximately 3-4 minutes.
8. 8.
   Remove the fritters from the oil and drain them on a paper towel to remove excess oil.
9. 9.
   Serve the Crispy Spider Fritters hot with mint chutney or tamarind chutney.

Treat your ingredients with care...

• Spiders — Ensure that the spiders are sourced from a reputable supplier and are thoroughly cleaned before marinating.
• Chickpea flour — Use fine chickpea flour for a smoother batter texture.
• Rice flour — If you don't have rice flour, you can substitute it with cornstarch for a similar crispy texture.

Tips & Tricks

• Make sure to remove the legs and fangs of the spiders before cooking to ensure a pleasant eating experience.
• Adjust the amount of chili powder according to your spice preference.
• Serve the fritters immediately after frying to maintain their crispiness.
• Accompany the dish with a cooling mint chutney or tangy tamarind chutney for a delightful flavor contrast.
• If spiders are not readily available, you can substitute them with soft-shell crabs for a similar texture and taste.

Serving advice

Serve the Crispy Spider Fritters as an appetizer or as part of a North Indian meal. Garnish with fresh coriander leaves and serve with mint chutney or tamarind chutney for dipping.

Presentation advice

Arrange the Crispy Spider Fritters on a platter, garnish with a sprinkle of chaat masala, and serve with a side of mint chutney or tamarind chutney. The golden brown fritters will be visually striking and sure to intrigue your guests.