Crawfish Fritters Island Style |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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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. 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:
1. Blend crawfish(drop in blender, a little at a time, while the machine is running,) with the habanero, sweet pepper,, tomatoes, and onions.
2. 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.
3. In medium sized bowl, sieve together: flour, baking powder, salt, and black pepper.
4. Fold crawfish mixture into flour bowl.
5. Add lime, and rum, then add as much of the cup of water as needed to form a stiff (but not too dry) consistency.
6. Fry in deep fat by dropping spoonfuls.
7. Fritters will be golden to deep brown. (Big spoonfuls for a main dish; small spoonfuls for an appetizer)
8. Dry on absorbent paper.
9. Sprinkle with sea salt while still hot.
10. Mix sauce ingredients together and serve with hot fritters.
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