October 5, 2016

Cajun Crawfish and Corn Fritters with Remoulade Dipping Sauce

Crawfish season may have come to an end here in Louisiana but luckily frozen crawfish tails are always available. I love to make traditional crawfish dishes like etouffee and boiled crawfish and then more out of the ordinary creations like crawfish enchiladas and these delicious Cajun Crawfish and Corn Fritters. 
These spicy and savory corn fritters are pillow soft inside and perfectly crisp on the outside. They are filled with a mix of sweet corn and spicy crawfish and served with a Cajun Remoulade Dipping Sauce. I love making these for game day to enjoy while we cheer on our favorite Louisiana team! 
Our state loves it's football!
Scroll down for more tailgating recipes from my fellow bloggers!
60+ recipes inspired by football teams! Show off your team spirit with everything from appetizer recipes, entree recipes, cocktail recipes, dessert recipes, side dish recipes and more as you cheer on your team! #foodiefootballfans

Ingredients: 

Makes approx 40 fritters
  • 1 tablespoon unsalted butter
  • Corn kernels cut from 3 ears or 10oz bag of frozen corn
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 2 1/2 teaspoons sugar
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon cayenne pepper
  • 1 cup milk
  • 3 eggs
  • 1 tablespoon hot sauce
  • 1 teaspoon Worcestershire sauce
  • 1 pound cooked crawfish tailmeat, chopped
  • Vegetable oil for frying
  • salt, for serving

For the Cajun Remoulade:
  •  1/2 cup mayo
  • 1 tbsp hot sauce
  • 1 tbsp horseradish
  • 1 tbsp dijon mustard
  • 1 tbsp pickle relish
  • 1 dash cayenne

Directions:

  1. Melt the butter in a small saucepan over medium heat. 
  2. Add the corn and cook, stirring as needed, for about 2 minutes. Remove from the heat.
  3. In a medium bowl, sift the flour, baking powder, sugar, salt, and cayenne together.
  4. In a small bowl, whisk the milk, eggs, hot sauce, and Worcestershire together to combine. 
  5. Make a well in the dry ingredients and pour the wet into it. Gently whisk together.
  6. Next gently fold in the corn and crawfish.
  7. Add enough oil to come halfway up the side of a deep-sided cast iron skillet. Heat to 325°F.
  8. Working in batches of 6 to 8 and using a 2-tablespoon ice cream scoop, carefully drop the fritter batter into the oil.   
  9. As the fritters float to the top, roll them over in the hot oil to brown them evenly. 
  10. When they are golden on all sides, which will take 5 to 6 minutes per batch, transfer them to paper towels to drain. 
  11. Season with salt immediately so the salt sticks to the fritters.
  12.  Repeat until you use up all the batter.
  13. For the Remoulade: mix all ingredients together in a small bowl.
  14. Serve hot with Cajun Remoulade.
*When frying cover the pot with a splatter screen to protect yourself, as individual corn kernels will pop and fly if they make contact with the hot oil.

Fritter recipe adapted from Emeril Lagasse www.emeril.com 

 All summer long we love having crawfish boils here in Louisiana!
 Ava - and baby Stella too- love crawfish! My little Cajun born babes!

If it is summer time I would use a pound of peeled crawfish meat leftover from a boil. There are always lots of leftovers and I freeze them for later. But if I don't have any I buy this frozen crawfish tail meat from the seafood section of the grocery store.

Roughly chop up the thawed crawfish meat.


You can use fresh corn- cut off about 3 cobs- or a 10oz bag of frozen corn kernels.

Melt the butter in a small saucepan over medium heat.

Add the corn and cook, stirring as needed, for about 2 minutes. Remove from the heat.
 In a medium bowl, sift the flour, baking powder, sugar, salt, and cayenne together.
 In a small bowl, whisk the milk, eggs, hot sauce, and Worcestershire together to combine.

Make a well in the dry ingredients and pour the wet into it.

Gently whisk together.

Next gently fold in the corn and crawfish.
 Add enough oil to come halfway up the side of a deep-sided cast iron skillet. Heat to 325°F.
Working in batches of 6 to 8 and using a 2-tablespoon ice cream scoop...
 carefully drop the fritter batter into the oil.
 As the fritters float to the top, roll them over in the hot oil to brown them evenly.
 *When frying cover the pot with a splatter screen to protect yourself, as individual corn kernels will pop and fly if they make contact with the hot oil.
 When they are golden on all sides, which will take 5 to 6 minutes per batch, transfer them to paper towels to drain. Season with salt immediately so the salt sticks to the fritters.
 Repeat until you use up all the batter.
 While the fritters cook mix together the Remoulade sauce and chill until ready to serve.
 Serve hot with Cajun Remoulade.
You have got to try these tasty fritters for your next game day party!

Football season is here! In celebration, I’ve joined a group of bloggers from all over the country — all of whom are big football fans! — to bring you football-inspired recipes this season. Last month we shared our favorite tailgating recipes, and now we are sharing more than 60 recipes ideas for celebrating on game day. Click on their links below to join in!  
Red Sea Party Punch by Celebrating Family
Bird Gang Sonoran Nachos by Love Bakes Good Cakes
GameDay Cheesecake Bars by Body Rebooted
Healthy Dirty Bird Dip by Dash of Herbs
Purple Potato Salad by The Culinary Compass
Easy Buffalo Chicken Sliders by Beer Girl Cooks
Easy pimiento cheese crackers by Family Food on the Table
Italian Beef by Bread Booze Bacon
Bengal Striped Bundt Cake by Foodtastic Mom
Polish Boy Potato Skins by A Mind Full Mom
Sweet and Salty Brownies by The Secret Ingredient Is
Cowboy Cookies by The BakerMama
Cowboy Chili by See Aimee Cook
Blue and Orange Jello Shot Gummies by Sustaining the Powers
Marbled Scotcharoos by Club Narwhal
Beer Cheese Fondue by Off the Eaten Path
Easy Beer Cheese Soup by Hello Little Home
Chicken Stack Sandwich by Around My Family Table
Spicy Pub Mustard by What A Girl Eats
Game Day Cupcakes by Polka Dotted Blue Jay
Brownie Batter Dip by The Crumby Cupcake
Chocolate Coconut Cupcakes by Two Places at Once
Game Day Snack Tray by Coffee Love Travel
Bacon Mac n Cheese Cups by West via Midwest
South Beach Punch by 2 Cookin Mamas
Miami Mahi Mahi Sandwich by foodbyjonister
New England Rum Punch by Order in the Kitchen
Crawfish Etouffee by The Speckled Palate
Big Blue Cheese Steak Stromboli by Simple and Savory
Spinach & Artichoke Bites by Lauren's Kitchen
Herb Pesto Arancini by A Little Gathering
Beluga Lentil Hummus by Culinary Adventures with Camilla
Philly Cheesesteak Nachos by And She Cooks
Game Day Cookie Cups by Me and My Pink Mixer
Pineapple Salsa by Living Well Kitchen
Blue Cheese Blitz Dip by Cafe Terra
Chicken Adobo Fries by Brunch-n-Bites
Game Day Candy Bark by Life's Ambrosia
High Seas Sour Cherry Slush by Lizzy is Dizzy
Avery Williamson American Cake by Loaves & Dishes
Game Day Sriracha-Honey Nut Mix by An Oregon Cottage
Double-Stuffed Potato Skins by A Simpler Grace
Red Skin Potato Chili Nachos by A Joyfully Mad Kitchen

Note: This post is in no way sponsored, endorsed or administered by the National Football League (NFL) or any of its teams. All opinions and views expressed on our blogs are our own, not that of the NFL and/or any of its 32 teams. Any team names, logos or other symbols referenced are properties of their respective organizations. We are just big fans — and we want to share our love for our teams, the game and the food that brings us all together on game day. 
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5 comments:

  1. Wow, these look so good. I love that you can use frozen corn!

    ReplyDelete
  2. Wow! My husband would go absolutely nuts for these ... may have to surprise him! ;)

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  3. This recipe is totally outside of my wheelhouse, which makes it all that much more exciting! Ill be on the hunt for crawfish meet around Charlotte.

    ReplyDelete
  4. You are so lucky to be able to get crawfish even in the off season. I love crispy fritters, we have a lot of conch fritters by us, but these sound fantastic. I mean crawfish, cajun seasoning and corn - let me at 'em! Great recipe!

    ReplyDelete

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