Take a churro’s golden, crunchy outside and its soft, chewy inside, add in enough Mexican Coke to get you heavily questioned by the Federales, make sure they’re bite-sized so you have literally no way of keeping track of how much you’re eating, and it’s on.
Cleaning soft-shell crabs is a breeze, but you can always have your fishmonger do it for you. Just be sure to eat them the day they are cleaned.
This version is zinged up with smoked paprika and a burst of lemon zest. Add lemon zest, thyme sprig, chickpeas in batches so pan doesn’t crowd fry about 5 minutes until crunchy color & changes. Remove from oil, drain well over colander/sieve, add garlic, fry till golden.