Cajun Crawfish and Corn Fritters with Remoulade Dipping Sauce
Ingredients
- 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
Instructions
- 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 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.
For the Remoulade:
- Mix all ingredients together in a small bowl.
- Serve hot with Cajun Remoulade.
Notes
Fritter recipe adapted from Emeril Lagasse www.emeril.comÂ
For The Love of Food Blog
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.
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!
Red Sea Party Punch by Celebrating Family
Looks great!
Wow, these look so good. I love that you can use frozen corn!
Wow! My husband would go absolutely nuts for these … may have to surprise him! 😉
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.
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!
Can’t wait to try recipe. My only comment is that if you are a true Louisiana girl you would never ever use crawfish from China. You have a picture of a package of crawfish which says product of China.
As a military family we do not live near water anymore so I get my available seafood from the grocery store just like many of my readers. If you are lucky enough to get fresh local seafood that is always best but not always possible. Hope you enjoy the recipe.
Wow These are the cutest!! I’m forwarding this recipe on to all my preschool teacher friends. Adorable!
Oh my Gosh this yummy another enjoyment to night , you know I love it its so attractive , I must refer this to my sister ,
thnx for sharing!
Hello, have a good day
I came here last week through Google and saved it here. Now I looked more carefully. It was very useful for me – thank you