Crawfish Fritters

Staff Writer
Crawfish Fritters
Crawfish Fritters
Lilly's

Crawfish Fritters

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.

6
Servings
Deliver Ingredients

Ingredients

  • 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
  • 2 eggs
  • 1 1/2 Cup 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.

Crawfish Shopping Tip

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Crawfish Cooking Tip

Looking for a quick mid-week dinner? Seafood is a safe bet. It's quick to cook and simple recipes can get dinner on the table in 20 minutes.

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