In the Kitchen: Gator Croquettes - KMSP-TV

In the Kitchen: Gator Croquettes

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Fox 9's Tom Halden and Karen Scullin try alligator and learn new recipes with St. Paul College Instructor Chef Dan Vasterling and his student David Zachery.

Watch the video for more information.



  • 1 Lb Waxy Potatoes peeled and cut into 1 inch cubes.
  • 2 Cups fine diced Alligator (you can substitute any seafood for the gator)
  • 1 Cups fine diced Tilapia (you can substitute any seafood for the Tilapia)
  • ½ Cup fine diced red onions
  • ¼ Cup fine diced red pepper
  • ¼ Cup Capers (drained)
  • ¼ Cup fine diced celery
  • ¼ Cup fine diced garlic
  • 1 Cup Panko bread crumbs
  • 1 Whole egg plus 1 egg yolk
  • 1 teaspoon salt
  • 1 teaspoon black pepper


  1. Place the potatoes in a pot of cold salted water (1 gallon) and slowly bring to a boil.
  2. Cook potatoes until tender. Drain and let them steam out to room temperature.
  3. While potatoes are cooking, mix remaining ingredients thoroughly.
  4. Once room-temperature, mash the potatoes and add them to the gator mix and thoroughly mix
  5. Shape into 2-3 ounce patties or round golf ball sizes
  6. Roll gator patties in Panko bread crumbs and fry at 375 degrees until golden brown



  • 1 pound browned and drained ground beef
  • 1 pound browned and drained ground pork
  • 2 Cups fine diced onions
  • ½ Cup fine diced sweet pepper
  • ¼ Cup fine diced garlic
  • ¼ teaspoon each, red pepper, crushed red pepper, black pepper, brown sugar, molasses
  • 2 ½ Cups black-eyed peas cooked and drained well
  • 1 Cup Brown rice
  • 2 cups Chicken stock


  1. Mix all ingredients together in a casserole pan cover and bake in a preheated 400 degree oven until rice is fully cooked approximately 40 minutes!
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