• Tommy Centola

Crawfish Mac & Cheese Fritters

I have a recipe for Cajun Mac & Cheese in my new cookbook. It features andouille. Why not change that to crawfish, roll them into balls and fry them up. These would make an excellent substitution for Hush Puppies on seafood dishes.


1 1/2 sticks butter

1/2 pound crawfish tails

2 cloves garlic, minced

2 3/4 cups all-purpose flour, divided

1 1/2 cups plus 2 tablespoons heavy cream, divided

1 cup seeded smoked Gouda cheese

1 tablespoon red wine vinegar

1 teaspoon kosher salt

1 1/2 teaspoons cayenne pepper, divided

1 teaspoon paprika

2 1/2 teaspoons freshly ground black pepper, divided

16 ounces cooked elbow pasta

1 tablespoon fresh parsley, chopped

10 large eggs, divided

2 teaspoons salt

2 cups bread crumbs


In a medium saucepan, melt butter over medium-high heat. Add crawfish and garlic; cook 3 minutes. Add 3/4 cup flour, and whisk constantly until smooth, about 2 minutes. add 1 1/2 cups cream. Bring to a boil; reduce heat, and simmer until sauce thickens, about 10 minutes.

Stir in Gouda, vinegar, kosher salt, 1 teaspoon cayenne pepper, and 1/2 teaspoon black pepper until combined. Stir in pasta, parsley, and 2 eggs. Remove from heat, and let stand until cool enough to handle. Form mixture into 1 1/2-inch balls.

Heat a deep fryer to 350℉.

In a shallow bowl, whisk together remaining 2 cups flour, salt, remaining 2 teaspoons black pepper. In another shallow bowl, whisk together 8 eggs with the remaining 2 tablespoons cream. In a third shallow bowl, combine bread crumbs and remaining 1/2 teaspoon cayenne pepper.

dredge each macaroni ball in flour mixture until well coated. Shake off excess. Dip in egg mixture, shaking off excess and gently roll int bread crumb mixture. Add to fryer in batches, cooking until golden, turning fritters as necessary for even cooking, about 3 minutes. Drain on a tray lined with paper towels and serve warm.


Enjoy!!!

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Good Cooking, Good Eating and Good Living!!!

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