Crawfish Fritters

Crawfish Fritters



  •   Oil, for frying
  • 1 Pound  crawfish, cooked tail meat only
  • 2/3 Cups  diced celery root, cooked
  • 2/3 Cups  diced parsnip, cooked
  • 2/3 Cups  diced sweet potato, cooked
  • eggs
  • 1 1/2 Cup  all-purpose flour
  • 1 Cup  club soda
  • 2 Tablespoons  chef Paul Prudhomme's Seafood Magic

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by David Scales

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.


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.

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