Recipes

Crawfish and Roasted Corn Fritters

By 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.

Ingredients

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)
2 eggs
Salt and pepper to taste

Directions

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!!!!

 

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