Crawfish and Roasted Corn FrittersBy Leonardo Maurelli III
- Meal: Appetizer
- Seasonality: Summer
- Difficulty: Moderate
- Serves: 4 to 5 people
- Time: 1 hour
- Beer Style: Witbier (White) Ale
Delicious golden brown crawfish and roasted corn fritters, perfect for that summer meal.The crawfish is interchangeable for crab, conch, or for a vegetarian fritter, Serrano peppers.
1 lb crawfish tails
5 ears of fresh corn
1/2 red pepper
1/2 green pepper
1/2 vidalia onion
1/2 bunch of cilantro
1/4 scotch bonnet pepper
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp Old Bay seasoning
1 cup of cornstarch
1 cup of flour
2 cups of beer (ale if preferable, pilsner ok)
Salt and pepper to taste
Thoroughly wash crawfish tails in cold water to remove all residue.
Rough chop the tails set aside.
On a hot grill char corn ears (leave the husks for better flavor) until husks are completely charred. Remove, set to cool, then cut all the ears along side the corn , making sure not to cut into the cobb. Place in mixing bowl.
Brunoise (dice very small and even) vidalia onion, red pepper, green pepper, habanero pepper. Place in a mixing bowl.
Mince the cilantro, add to bowl along with crawfish tails. Season with salt and pepper, and Old Bay. Set in a perforated pan and allow to drain excess juices for 15 to 20 minutes in the refrigerator.
In a separate bowl, mix flour, cornstarch, eggs, beer, onion powder, garlic powder and whip with a wisk, until the consistency of pancake batter.
Slowly add the drained crawfish mix to the batter, folding with hands to ensure an even mixture. Set aside.
In a fryer set to 350°F, slowly scoop batter with a large spoon and drop into hot oil, make sure that once you add to hot oil you rotate the crawfish fritter to allow for even coloration.
Fry for 5 mins or until thoroughly golden brown. Remove from oil, set on top of paper towel to dry off excess oil.
Serve with aioli. Enjoy!!!!