Bring in 2018 with a plate of these perfectly seasoned Crawfish Fritters.
Southwest Louisiana Crawfish Fritters
Makes about 20
- 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
- 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.
Recipe courtesy of Katie Shirkey-Leithead
Find more crawfish filled recipes in our newest issue of Louisiana Cookin’.