Recipe

Crawfish Fritters Island Style Recipe

	Notyourmomma / All my dishes 2 years, 1 month ago Momma always added tomatoes and onions, minced very fine to her hush puppy batter. Dad#2 suggested we make fritters out of some leftover mudbugs, adding some heat and savory to spice things up. These were very good and way better than a plain hush puppy.... More Prep:15m Cook:10m Servings:8	Notyourmomm
	delectable fritter yummy adddictive

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Ingredients

1 lb. of cooked crawfish, tail meat only

1 oz. sweet green or red pepper, cut in small dice

1/2 habañero pepper, cut in half

1 oz. tomatoes, seeded, peeled, just the tomato flesh, diced

1 oz. onions, cut in small dice

2 cups flour

2 tsp baking powder

1 tsp salt

1 tsp black pepper

1 tbsp lime juice

1 tbsp of dark rum

scant cup of water, adjust to humidty and dough consistency

Dipping Sauce:

1/2 cup of mayonnaise

1/4 cup of ketchup

1 minced clove of garlic

1 tbsp of lime juice

1/4 tsp of salt

1/3 tsp of chipotle chile powder

*can add some PIckapeppa Sauce if desired*

Directions

Blend crawfish(drop in blender, a little at a time, while the machine is running,) with the habanero, sweet pepper,, tomatoes, and onions.

Do not pulverize, just give it a quick pulse chop to cut up the meat and the habanero to be equal in size to the other vegetables and you really just barely want to mix the ingredients.

In medium sized bowl, sieve together: flour, baking powder, salt, and black pepper.

Fold crawfish mixture into flour bowl.

Add lime, and rum, then add as much of the cup of water as needed to form a stiff (but not too dry) consistency.

Fry in deep fat by dropping spoonfuls.

Fritters will be golden to deep brown. (Big spoonfuls for a main dish; small spoonfuls for an appetizer)

Dry on absorbent paper.

Sprinkle with sea salt while still hot.

Mix sauce ingredients together and serve with hot fritters.

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Comments

dixiejet 2 years, 1 month ago said:
ANYTHING with a mudbug in it gets my attention ! This sounds divine,nym ! Thanks for the post.

notyourmomma 2 years, 1 month ago said:
The original recipe called for conch meat. I've never cooked with conch but I just imagine it to be very tough and that is why it was pulverized in the blender first. Dad's idea to use the crawfish made a mighty tasty fritter indeed. He is turning into quite the cook since my Momma passed away. Bless his heart, he calls for advice all the time. Always aim to please, now if I could teach him how to use the computer, he could come here and get all the help he wants. LOL :0

marky90 1 year, 4 months ago said:
Love this,,,,,,,,,,,,So much..Gonna get some conch from the seafood place (frozen up here of course) Hope you are well... Marky

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