Crawfish Fritters

Feb 11, 2013 @ 4:02 PM
Posted by David Scales, Special Contributor

Nutrition

Cal/Serving: 505
Daily Value: 25%
Servings: 6

Low-Sodium
Dairy-Free, Sugar-Conscious

Fat	34g	53%
Saturated	3g	15%
Trans	0g	0%
Carbs	31g	10%
Fiber	2g	9%
Sugars	2g	0%
Protein	18g	36%
Cholesterol	148mg	49%
Sodium	103mg	4%
Calcium	54mg	5%
Magnesium	41mg	10%
Potassium	443mg	13%
Iron	3mg	15%
Zinc	2mg	11%
Vitamin A	2227IU	45%
Vitamin C	5mg	9%
Thiamin (B1)	0mg	22%
Riboflavin (B2)	0mg	16%
Niacin (B3)	4mg	19%
Vitamin B6	0mg	9%
Folic Acid (B9)	106µg	26%
Vitamin B12	2µg	28%
Vitamin D	0µg	0%
Vitamin E	8mg	41%
Vitamin K	33µg	42%
Fatty acids, total monounsaturated	21g	0%
Fatty acids, total polyunsaturated	10g	0%

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These crawfish fritters come together quickly, and they're the perfect snack to start off a Mardi Gras feast. The batter features seasonal root vegetables — celery root, parsnip, and sweet potato — that add another dimension of flavor to this appetizer.

Click here to see Mardi Gras: The Feast Before the Fast.

INGREDIENTS

Oil, for frying
1 pound crawfish, cooked tail meat only
2/3 cup diced celery root, cooked
2/3 cup diced parsnip, cooked
2/3 cup diced sweet potato, cooked
2 eggs
1 1/2 cups all-purpose flour
1 cup club soda
2 tablespoons chef Paul Prudhomme's Seafood Magic

DIRECTIONS

In a deep frying pan, heat 1-inch oil to 350 degrees and line a plate with paper towels.

In a mixing bowl, fold together the remaining ingredients. Drop spoonfuls of the mixture into the oil. Fry until golden to deep brown. Remove from the pan and drain on paper towels. Plate and serve with a favorite dipping sauce.