top of page
  • Writer's pictureTommy Centola

Crawfish Fritters

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.


Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

Good Cooking, Good Eating and Good Living!!!

55 views0 comments

Recent Posts

See All
bottom of page