Crawfish Fritters
Submitted by bettyboop4401
Crispy crawfish fritters with pimentos, green onions, and a splash of liquid crab boil fried golden brown. A Cajun appetizer or snack that’s crunchy outside and packed with crawfish inside.
YIELD
2 servingsPREP
20 minCOOK
20 minREADY
Hot, crispy, and loaded with crawfish. That’s really all you need to know.
Crawfish tails get folded into a thick batter with chopped pimentos and green onions, seasoned with a half teaspoon of liquid crab boil that gives every bite that unmistakable Louisiana kick. Drop them by the spoonful into hot oil and fry until they’re golden and crunchy on the outside, tender and crawfish-packed on the inside.
The batter rests for 30 minutes before frying, which lets the flour hydrate and gives you a crispier, more cohesive fritter.
Pile them on a plate with remoulade sauce and watch them vanish.
Kitchen Tips
- Let the batter rest the full 30 minutes. Skipping this step gives you fritters that fall apart in the oil.
- A half teaspoon of liquid crab boil goes a long way. It’s concentrated, so don’t be heavy-handed.
- Keep the oil at a steady temperature. Too cool and they absorb oil; too hot and the outside burns before the inside cooks.
- Drain on a wire rack, not paper towels, so the bottoms stay crisp.
Ingredients
Directions
Add pimientos and green onions to crawfish.
Sift flour, baking soda and salt together and add to crawfish.
Add broth or water and mix to make a thick batter.
Cover and let rest for ½ hour. Heat oil.
Drop batter by spoonsful and fry until golden brown.
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