Crawfish Fritters Recipe


Nutrition

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

Low-Sodium
Sugar-Conscious, Dairy-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free
Fat34g53%
Saturated3g15%
Trans0g0%
Carbs31g10%
Fiber2g9%
Sugars2g0%
Protein18g36%
Cholesterol148mg49%
Sodium103mg4%
Calcium54mg5%
Magnesium41mg10%
Potassium443mg13%
Iron3mg15%
Zinc2mg11%
Vitamin A2227IU45%
Vitamin C5mg9%
Thiamin (B1)0mg22%
Riboflavin (B2)0mg16%
Niacin (B3)4mg19%
Vitamin B60mg9%
Folic Acid (B9)106µg26%
Vitamin B122µg28%
Vitamin D0µg0%
Vitamin E8mg41%
Vitamin K33µg42%
Fatty acids, total monounsaturated21g0%
Fatty acids, total polyunsaturated10g0%
Have a question about the nutrition data? Let us know.

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Crawfish Fritters
Lilly's

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.

3.166665
Ratings36

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.

Recipe Details

Servings: 6
Cuisine: American

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