Treat yourself to these Crawfish Macaroni and Cheese Fritters.
Crawfish Macaroni and Cheese Fritters
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- ¾ cup unsalted butter
- ½ pound crawfish tail meat
- 2 cloves garlic, minced
- 2¾ cups all-purpose flour, divided
- 1½ cups plus 2 tablespoons heavy whipping cream, divided
- 1 cup shredded smoked Gouda cheese
- 1 tablespoon red wine vinegar
- 1 teaspoon kosher salt
- 1½ teaspoons cayenne pepper, divided
- 1 teaspoon paprika
- 1 teaspoon ground ancho chile powder
- 2½ teaspoons ground black pepper, divided
- 16 ounces cooked elbow pasta
- 1 tablespoon chopped fresh parsley
- 10 large eggs, divided
- Canola oil for frying
- 2 teaspoons salt
- 2 cups fine bread crumbs
- In a medium saucepan, melt butter over medium-high heat. Add crawfish and garlic, and cook 3 minutes. Add ¾ cup flour, and whisk constantly until smooth, about 2 minutes. Add 1½ cups cream. Bring to a boil; reduce heat, and simmer until sauce thickens, about 10 minutes.
- Stir in Gouda, vinegar, salt, 1 teaspoon cayenne, paprika, chile powder, and ½ teaspoon black pepper until combined. Stir in pasta, parsley, and 2 eggs. Remove from heat, and let stand until cool enough to handle. Form mixture into 11/2-inch balls.
- In a large Dutch oven, pour oil to a depth of 4 inches. Heat over medium-high heat until a candy or deep-fry thermometer registers 350°.
- In a shallow bowl, whisk together remaining 2 cups flour, salt, and remaining 2 teaspoons ground black pepper. In another shallow bowl, whisk together remaining 8 eggs and remaining 2 tablespoons cream. In a third shallow bowl, combine bread crumbs and remaining ½ teaspoon cayenne.
- Dredge each macaroni ball in flour mixture until well coated, dip in egg mixture, and gently roll in bread crumb mixture. Add to oil in batches, cooking until golden, turning fritters as necessary for even cooking, about 3 minutes. Transfer fritters to a sheet pan lined with paper towels. Serve warm.
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