Cajun Crawfish and Corn Fritters with Remoulade Dipping Sauce
Makes approx 40 fritters
Corn kernels cut from 3 ears or 10oz bag of frozen corn
1poundcooked crawfish tailmeatchopped
Vegetable oil for frying
For the Cajun Remoulade:
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