The holiday season is quickly approaching. In my family, appetizer always play a big part of our get togethers. This week, here are two new appetizers to try.
1/2 cup olive oil
1/4 cup butter
1 medium eggplant, peeled and cut into 1/2-inch cubes
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green bell pepper
1 tablespoon Creole seasoning
1 pound cooked crawfish tails, chopped
1 teaspoon minced garlic
3 large eggs, lightly beaten
4 tablespoons milk, divided
2/3 cup all-purpose flour
2 tablespoons baking powder
1 (10-ounce) bag Zataran's Crispy Southern Fish Fri
1 teaspoon cayenne pepper
1 teaspoon ground black pepper
Canola oil for frying
In a large skillet, heat olive oil and butter over medium heat. Add eggplant, onion, celery, bell pepper, and Creole seasoning; cook until softened. Add crawfish and garlic; cook until garlic is fragrant. Transfer crawfish mixture to a large bowl, and refrigerate for 15 minutes.
In a large bowl, combine crawfish mixture, eggs, and 1 tablespoon milk. In a small bowl, whisk together flour and baking powder. Add flour mixture to crawfish mixture, a little at a time, just to bind fritter together. Add remaining milk, 1 tablespoon at a time, if necessary.
In a shallow dish, combine fish fry and peppers. Shape crawfish mixture into 2-tablespoon balls. Roll crawfish balls in fry mixture, and set on wax paper.
In a large Dutch oven, pour oil to a depth of 4 inches, and heat over medium-high heat until a deep fry thermometer registers 375℉. Working in batches, add crawfish balls to hot oil ( do not overcrowd). Fry until browned on all sides, about 3 minutes. Remove from oil, and let drain on paper towels. Serve with your favorite sauce.
Enjoy!!!
Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.
Good Cooking, Good Eating and Good Living!!!
