• 4 Tbl. Butter
• 1/2 c. water
• 1/2 c. flour
• 2 eggs
• 1/2 c. chopped cilantro
• 1/2 c. cooked shrimp or crab meat
• pinch of cayenne
• pinch of ground lavender

Bring water and butter to boil in a small saucepan.  Add flour all at once stirring vigorously with a wooden spoon.  When the dough ball forms, remove from heat, stir for 30 seconds, add one egg at a time, stir to combine.  The batter should be very thick and sticky.

Add the cilantro, shrimp, cayenne and lavender, mix well.

Heat the oil in a deep pan or a wok until a test morsel sizzles rapidly and stays on the surface.   Wearing oven mitts, scoop small amounts of dough with a spoon and carefully place in hot oil.  They will couble in size.  Turn them over using bamboo skewers or long chopsticks.  Remove from oil with a slotted spoon and place on paper towels to drain.  Serve immediately or keep hot in a single layer in a 250F oven for up to 2 hours.

Caution: hot oil can splatter!

Recipe from “Cooking & Baking with Lavender” by Magdalena Bassett