Southwest Louisiana Crawfish Fritters

 

 

These crawfish fritters are a modern version of a south Louisiana fritter. The recipe is simple, inexpensive and feeds a crowd.

These little fritters are a treat served before a meal or as an accompaniment for soup. They are delicate and delicious and also a wonderful vehicle for many deferent toppings. I served them with Prosciutto slices. You can prepare them a couple of hours ahead and reheat them on a wire rack set over a baking sheet in a 375 Degrees oven for a few minutes.

 

Ingredients:

½ cup olive oil
¼ cup unsalted butter
1 medium eggplant, peeled and cut into ½-inch cubes
½ cup chopped onion
½ cup chopped celery
¼ cup chopped green bell pepper
1 teaspoon Creole seasoning
1 pound cooked crawfish tails, chopped
1 teaspoon minced garlic
3 large eggs, lightly beaten
4 tablespoons whole milk, divided
⅔ cup all-purpose flour
2 tablespoons baking powder
1 (10-ounce) bag Zatarain’s Crispy Southern Fish Fri
1 teaspoon cayenne pepper
1 teaspoon ground black pepper
Peanut oil, for frying
Rémoulade sauce

Directions:

In a large skillet, heat oil and butter over medium heat. Add eggplant, onion, celery, bell pepper, and Creole seasoning; cook until softened. Add crawfish and garlic; cook until garlic is fragrant. Transfer crawfish mixture to a large bowl, and refrigerate for 15 minutes.
In a large bowl, combine crawfish mixture, eggs, and 1 tablespoon milk. In a small bowl, whisk together flour and baking powder. Add flour mixture to crawfish mixture, a little at a time, just to bind fritters together. Add remaining milk, 1 tablespoon at a time, if necessary.
In a shallow dish, combine fish fry and peppers. Shape crawfish mixture into 2-tablespoon balls. Roll crawfish balls in fish fry mixture, and set on wax paper.
In a large Dutch oven, pour oil to a depth of 4 inches, and heat over medium-high heat until a deep-fry thermometer registers 375°. Working in batches, add crawfish balls to hot oil (do not overcrowd). Fry until browned on all sides, about 3 minutes. Remove from oil, and let drain on paper towels. Serve with rémoulade sauce.

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