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Cajun Crawfish and Corn Fritters with Remoulade Dipping Sauce

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


  • 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.


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