Fried (Crawfish) Fritters
These fritters are the perfect snack or appetizer. Bite into a crunchy, golden brown exterior to reveal a light, fluffy, perfectly seasoned interior speckled with bits of pepper, carrots, and best of all, chunks of crawfish.
Servings: 5
Calories: 79kcal
Ingredients
- 12-15 crawfish tails precooked, chopped
- 1/4 large bell peppers diced
- 1/2 small onion diced
- 1/4 cup carrots diced
- 2 tbsp jalapenos diced
- 1/4 tsp Himalayan salt
- 1/4 tsp ground black pepper
- 1/4 tsp raw cane sugar finely blended
- 1/4 tsp Smoked Paprika
- 1/2 tsp Garlic Powder
- 1/4 tsp fine thyme
- 1/2 cup stone ground whole wheat pastry flour
- 1/2 tsp baking powder
- 1/2 tbsp potato starch
- 1 large egg
- 1 tbsp fresh lemon juice
- 3 tbsp Whole Milk or water
Oil for frying
Instructions
- To a large bowl add the carrots, onion, bell peppers, jalapeno, seasonings (salt, pepper, sugar, paprika, garlic powder and thyme) along with the chopped crawfish tails and toss to mix everything together.
- Add in the egg, lemon juice and milk (or water) and mix.
- Set a pot of oil onto the stove and heat it to 350°F
- Mix the potato starch and baking powder into the flour and add it to the seasoned crawfish mixture. Mix until just combined.
- Drop by the teaspoonful into the hot oil. The fritters should begin to bubble right away as soon as they hit the oil. Do not overcrowd your pot.
- Fry for 1 minute before flipping and frying the other side for another minute. Once fritters are golden brown remove them from the oil and set them onto a cooling rack or plate lined with paper towels to absorb any excess oil.
- Serve immediately.
Notes
- Not a fan of crawfish? Use anything from pre cooked conch, shrimp, scallops, mussels, crab meat or even flaked salted pollock/cod (if using salted cod boil it twice before flaking and reduce the salt added by half).
- Garnishes: lemon or lime wedges, chopped parsley Serving sauces: ketchup or a fritter sauce made from ketchup, mayonnaise, hot sauce and lime juice.