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Crawfish Fritters

Crawfish Fritters

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These crawfish fritters come together quickly, and they're the perfect snack to start off a Mardi Gras feast. The batter features seasonal root vegetables — celery root, parsnip, and sweet potato — that add another dimension of flavor to this appetizer.

Click here to see Mardi Gras: The Feast Before the Fast.


  • Oil, for frying
  • 1 Pound crawfish, cooked tail meat only
  • 2/3 Cups diced celery root, cooked
  • 2/3 Cups diced parsnip, cooked
  • 2/3 Cups diced sweet potato, cooked
  • 2 eggs
  • 1 1/2 Cup all-purpose flour
  • 1 Cup club soda
  • 2 Tablespoons chef Paul Prudhomme's Seafood Magic

Crawfish Boudin Fritters

"I don&rsquot know when the Cajuns got creative with boudin, using base ingredients other than pork, but I think I actually prefer crawfish boudin over pork. In Cajun country, boudin is most often stuffed in natural hog casings, and to eat it you break the casing and squeeze the filling out, either directly into your mouth, or onto a plate to eat like rice dressing. For more proper occasions or to serve as finger food at parties, boudin is sometimes shaped into balls and deep fried, the inspiration for this preparation.

Please only use American crawfish. Most domestic crawfish is from Louisiana, and that&rsquos what we use at Big Jones. If you see the imported stuff, pass it over and change plans. Friends don&rsquot let friends eat imported crawfish." &ndash Paul Fehribach

Adapted from The Big Jones Cookbook (University of Chicago Press, 2015)



  • 2 cups long-grain rice
  • 1 tablespoon vegetable oil plus 2 to 3 quarts for frying
  • 1 cup yellow onion, finely minced
  • 1 teaspoon fresh garlic, minced
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup green onion tops, finely chopped
  • 1 pound crawfish tail meat, coarsely chopped
  • 3 large eggs
  • 3/4 cup cold water
  • 1 pound dried French bread crumbs


Make the rice: cook the rice in 3 cups of water in a 2-quart saucepan with a tight-fitting lid, and have it hot and at the ready to make the boudin.

Make the boudin: in a 4-quart cast-iron Dutch oven, heat 1 tablespoon of the vegetable oil over high heat until smoking, then add the onions and the garlic. Working quickly and stirring constantly with a wooden spoon, sauté the vegetables for no more than 2 minutes to sweat them well but avoid browning the onions.

Add the salt, black and cayenne peppers, green onions, and crawfish. Sauté the mixture until the crawfish renders a bit, giving up its liquid to the pot. Turn off the heat and stir for a few moments more. Fluff the cooked rice with the tines of a fork, and then add it to the pot, stirring well to combine. Using the back of a wooden spoon, mash the rice into the crawfish a bit until everything begins sticking together like a rice dressing, but don&rsquot overdo it&mdashyou want a nice rice grain for the finished dish, not a mushy mess.

Transfer the mixture to a cookie sheet with edges or a jelly roll pan, and spread it out so that it&rsquos 1-inch thick. Let cool for 30 minutes, uncovered. Then cover the pan tightly with plastic wrap and refrigerate it for at least 1 hour or overnight before breading and frying.

Make the fritters: use a small ice cream scoop to shape the boudin into balls of about 3 tablespoons each. Gently roll the balls between the palms of your hands to smooth them on all sides, and place them on a cookie sheet with plenty of space between each ball.

In a 2-quart mixing bowl, beat the eggs with a wire whisk until frothy and then whisk in the water. Fill a 9- or 10-inch pie pan with bread crumbs, and hold any extra bread crumbs in reserve.

Roll each ball first in bread crumbs, and gently roll between your palms again to work in the bread crumbs then roll it in the egg wash, wetting all the sides, and then roll it in the bread crumbs again. Roll a little more firmly after the second dip in bread crumbs, using your fingers and palms to finalize the shape of the fritter. Return the breaded balls to the cookie sheet and continue until all have been breaded, then refrigerate the pan, covered loosely with plastic wrap, until you are ready to fry.

Fry the fritters: use a home deep-fryer or a 4-quart cast-iron Dutch oven with a digital clip-on thermometer for frying. Fill the pot with 3 inches of vegetable oil. Heat the oil to 325°F, watching the temperature closely to maintain as close to this temperature as possible.

Gently drop the boudin balls in the oil a few at a time, making sure there is plenty of space between each ball&mdashdon&rsquot overcrowd or they may not brown evenly. Turn the balls occasionally while cooking. Fry them for 5 to 6 minutes, until they are a deep rich golden-brown color. Remove the fritters with a slotted spoon and drain them on paper towels. Keep the finished fritters in a low-temperature oven while you fry any remaining fritters. Serve them hot with spicy rémoulade.

Crawfish Fritters Island Style Recipe

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.

  • delectable
  • fritter
  • yummy
  • adddictive
  • savory
  • zesty
  • briney
  • lime
  • crawfish
  • fry
  • delectable
  • fritter
  • yummy
  • adddictive
  • savory
  • zesty
  • briney
  • lime
  • crawfish
  • fry

Schedule your weekly meals and get auto-generated shopping lists.

  • 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*


  • 1 lb. of cooked crawfish, tail meat only shopping list
  • 1 oz. sweet green or red pepper, cut in small dice shopping list
  • 1/2 habañero pepper, cut in half shopping list
  • 1 oz. tomatoes, seeded, peeled, just the tomato flesh, diced shopping list
  • 1 oz. onions, cut in small dice shopping list
  • 2 cups flourshopping list
  • 2 tsp baking powdershopping list
  • 1 tsp saltshopping list
  • 1 tsp black peppershopping list
  • 1 tbsp lime juiceshopping list
  • 1 tbsp of dark rumshopping list
  • scant cup of water, adjust to humidty and dough consistency shopping list
  • Dipping Sauce: shopping list
  • 1/2 cup of mayonnaiseshopping list
  • 1/4 cup of ketchupshopping list
  • 1 minced clove of garlicshopping list
  • 1 tbsp of lime juiceshopping list
  • 1/4 tsp of saltshopping list
  • 1/3 tsp of chipotle chile powder shopping list
  • *can add some Pickapeppa Sauce if desired* shopping list

How to make it

  • 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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The Cook

Fried (Crawfish) Fritters

By US standards, the crawfish, also called crayfish, crawdads/craw-daddies, mudbugs, or mountain lobsters, are crustaceans that are essentially miniature lobsters. They can be found in lowland freshwater areas, and, depending on the species can live in anything from streams, brooks and creeks to ponds, swamps and ditches. Perhaps the most recognizable celebration of the simple crawfish can be found within Louisiana’s Cajun culture which has celebrated the crawfish for hundreds of years with the iconic and internationally recognizable “crawfish boil” being a state staple.

I’m sure you’re wondering, “how do I get the ‘good stuff’?”

Much like the lobster, when cooked, the crawfish takes on a bright red appearance with the most sought after part of them are their tail meat. Once cooked, removing the tail meat is as simple as twisting the head (which makes up half of the body) off from the tail and removing the first “ring” around the tail (I’ve found that the easiest way to do this is to pinch the underside of the ring. Once broken you can simply unwrap that ring) then holding onto the top of the tail meat, gently wiggle the meat side to side while pulling it away from the tail shell. There might be a bit of innards attached to the tail that are yellow and fatty in texture. Those are the hepatopancreas of the crawfish. To remove it, gently pinch it between your fingers and peel it down along the length of the tail, if you did it right, the vein that runs down the tail will come away with it.

What do I do with the innards and heads?!

Broth/Stock, that’s all I need to say. Seriously though, don’t throw out the heads or innards. They are rich and bursting with flavor and nutrients and they make an amazing stock! Simply add some butter to a pot along with carrots, onions, and celery (fun fact: this combination is known as a mirepoix) and allow them to sweat down for a few minutes until the onions are translucent. Then, toss the innards and the heads into a pot along with a pinch or two of salt, some bay leaves and peppercorns if you like and top it off with just enough water to cover the heads by an inch. Bring your pot to a rolling boil and then simmer for 30-60 minutes. Strain, cool and there you have it, a rich stock that you can freeze or use right away!

Now let me show you how to make these fritters:

Now that you have your crawfish tails removed, chop them into chunks. I usually cut each tail into about 3-4 pieces. This ensures that each fritter gets a few pieces of tail in them. Even though the crawfish is the celebrated ingredient in these fritters they are not the main ingredient, so we want to be sure that you get at least a piece in each bite!

Now here’s how to make your batter. It’s honestly very simple. To start, add your fillers and spices to a bowl, along with your crawfish tails.

Then, add the lemon juice, milk (or water) and egg to the mixture and stir to fully incorporate all ingredients.

Add your potato starch, baking powder, and flour to the mixture and stir until it’s just combined. If you like, you can mix the potato starch and baking powder into the flour before adding it to the batter. Your batter should be wet and thick but not runny. Let it rest for a couple minutes.

Bring your oil up to 350F. Spoon your batter into the oil by the teaspoonful (they should begin bubbling instantly but there should be no popping or spattering) and allow them to fry for 2-3 minutes until golden brown. Don’t over crowd your pot. I’m using a very small pot so I’m only frying 3-4 at a time. Also, I’m shallow frying mine since I like to use as little oil as I can, but you can deep fry them if you prefer. If shallow frying, turn your fritters over after a minute to allow the other side to fry.

Once golden, carefully remove them from the oil and set them onto a cooling rack or a plate lined with paper towels so that any excess oil can be removed.

Serve your fritters immediately for the best taste and texture. They are fantastic but can go soggy quickly and lose their crunchy exterior. If you happen to have an air fryer you can airfry them at 450F for a couple minutes just to warm them back up and help the outsides crisp up. Another option (this one I haven’t tried yet but I imagine would work) is to lightly toast them in a toaster oven, preferably with the drip tray beneath the rack. If you try that method and it works be sure to let me know!

Well guys, that’s it for another post. I hope you give this recipe a try and if you do, reach out to us and post your fritter pics to show off your mad skills! ❤️

Recipe Summary

  • 1 quart oil for frying
  • ¾ cup all-purpose flour
  • 1 egg
  • ½ cup milk
  • ground cayenne pepper to taste
  • seasoned salt to taste
  • salt and pepper to taste
  • 1 cup chopped conch meat
  • ½ onion, chopped
  • ½ green bell pepper, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, chopped
  • 2 tablespoons ketchup
  • 2 tablespoons lime juice
  • 1 tablespoon mayonnaise
  • 1 tablespoon hot sauce
  • salt and pepper to taste

Heat the oil in a large pot or deep fryer to 365 degrees F (185 degrees C).

In a bowl, mix the flour, egg, and milk. Season with cayenne pepper, seasoned salt, salt, and pepper. Mix in the conch meat, onion, bell pepper, celery, and garlic.

Drop the batter by rounded tablespoons into the hot oil, and fry until golden brown. Drain on paper towels.

In a bowl, mix the ketchup, lime juice, mayonnaise, hot sauce, salt, and pepper. Serve dipping sauce on the side with the fritters.

Conch can be replaced with any seafood. We tried last week 'Calamari Fritters," following the same recipe but replacing conch with chopped calamari. it turned out awesome! We cannot wait to try it with shrimp or crab meat.

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Leftover Crawfish Boil Fritters with Creamed Corn Sauce

There’s nothing like a “Louisiana Saturday Night” the songs says, to me there is nothing like a Louisiana crawfish boil! I can barely sleep the night before a crawfish boil. I love everything about it…well, almost everything, I never sign up for the job to drop the crawfish into the pot, but I am the first to volunteer to get them out! Crawfish boils are social events with a lot of standing, eating, drinking, and talking. In fact, I don’t think I have ever been to a crawfish boil where there were seats around a table. It is part of the experience I think, standing in your spot waiting for the hot crawfish to be poured down the center of the table. If you happen to be in just the right spot, you can even get a free steam facial! Then there are no rules-just eat…and I can eat!

/> When I was in the 8th grade I won a crawfish eating contest and I was the only girl! I am happy to say I still have some of my winning moves. Hubby says I am an endurance crawfish eater for I am usually one of the last few still eating at the table-guess I have embarrassed him a couple of times eating more than men three times my size! I did, however, manage to save some of the goodies from the last boil. The boiler pots don’t get boiling here without potatoes, corn, sausage or boudin, onions, and garlic but eggs, artichokes, and mushrooms are fair game, too.

Leftover Crawfish Boil Fritters : This recipe turns the crawfish tails, potatoes, garlic, and sausage or boudin (I used boudin) into fritters. But not just any fritters-think tater tot and boudin ball meet hushpuppy. The leftover corn makes a rich creamy sauce for serving alongside. It’s a very easy recipe just make sure to put the prepared balls into the refrigerator for at least half an hour before frying.

  • For the Fritters:
  • 1 cup leftover crawfish tails
  • 1/2-1 link of leftover boiled boudin or sausage,chopped
  • 1 small onion, chopped
  • 2 leftover boiled garlic cloves (or more depending on preference)
  • 1 medium or 3-4 small leftover boiled potatoes, cubed
  • 1 tsp Worcestershire sauce
  • 1 egg, beaten
  • For the Sauce:
  • 1 leftover mini boiled corn on the cob, kernels cut off
  • 1 TBSP flour
  • 1 TBSP butter
  • 1/2 cup milk or cream
  • 1/4 tsp white pepper
  • 1 TBSP chopped bell pepper or onion, optional
  1. For the Fritters: In a food processor, add onion and sausage or boudin. Mince. Add potatoes and garlic. Give it a few pulses. Add crawfish tails, pulse just until chopped fine. Remove mixture to a bowl.
  2. To the bowl, add the beaten egg and Worcestershire sauce. Mix all ingredients together well.
  3. Using moistened hands, roll the mixture (heaping tablespoons) into small balls.
  4. Put balls onto a plate lined with wax paper and refrigerate for at least 1/2 an hour.
  5. Deep fry for 2-3 minutes or until golden brown.
  6. For the sauce: In a small saucepan over medium heat, melt 1 TBSP butter (and onion or pepper, if using).
  7. Blend in 1 TBSP flour, 1/4 tsp white pepper, 1/2 cup milk or cream, and the corn kernels.
  8. Stir constantly until desired thickness.
  9. Serve fritters with sauce!

Fritters can be oven fried or pan fried or made into patties. Leftover crawfish tails can be added to the creamed corn sauce for a baked potato topping. Recipe can easily be doubled. Boiled shrimp can be substituted.

See how easy? The only problem will be not feeling guilty while eating the fritters and watching out for those wanting a bite …hard not to share!

Put your TO COOK IS TO CREATE thinking cap on: What other items do you add to your crawfish pots? Can it be added to the fritters or to the sauce? Mushrooms go great in the sauce. Think about how different flavors of sausage could change the flavor of the fritter. What other vegetables could be used? Eggplant? Keep in mind the seasoning amount, but if you like it spicy, add in pepper jack cheese or jalapenos or both. Want a heartier meal? Make patties of the mixture. Pan fry. Serve over rice with the corn cream sauce. Want to make it supreme? Sprinkle cooked crumbled bacon. Hubby likes his patties served in a wrap with spinach, avocado and the corn sauce as a spread. Still have leftover crawfish? Make an etouffee for Crawfish Etouffee Enchiladas. Not a crawfish lover? Use the leftovers from a shrimp boil or make Sweet-n-Sour Spicy Shrimp Skillet Slaw.

FOOD FUN: Haven’t had your fill of crawfish yet? Get out and have some fun! Head on over to Breaux Bridge, Louisiana for the Crawfish Festival, where you can “make 30,000 new friends” (told you it is a social event!) at “one of the biggest parties in Cajun Country” May 4-6th this year. You can enjoy “crawfish prepared every way imaginable”, watch the crawfish races and catch a parade all while listening to live bands. Yes, you can even compete in a crawfish eating contest-how many pounds can you eat in 45 minutes? I’m always tempted to see if “I still got it” but by the look on my hubby’s face when I mention it, I decide I’ll just keep embarrassing him on a smaller scale!

Crawfish Fritters - Recipes

1 lb Crawfish
1 cup yellow onion, ¼” diced
½ cup Bell pepper, ¼” diced
½ cup Celery, ¼” diced
1 tbsp Butter
2 tbsp garlic, minced
1 cup Cornmeal
2 Eggs
1 cup Smoked cheddar cheese
2 cups Slap Ya Mama fish fry
1 cup BBQ Aioli (see recipe below)

Heat a skillet over medium high heat. Melt butter and add onion, bell pepper, and celery and sauté for 2 to 3 minutes until the vegetables start to get soft. Add garlic and crawfish and sauté for an additional 2 to 3 minutes. Remove cooked vegetables and crawfish from heat and place in a mixing bowl. Add cornmeal, eggs, and cheddar cheese and mix until balls can be formed. Heat oil to 350 degrees. Form balls and roll them into the fish fry. Drop fritters into heated oil and allow to fry for 3 to 4 minutes until they are golden brown. Pull fritters from the oil and place onto a paper towel lined plate to drain excess oil. Serve with a side of BBQ Aioli for dipping.

Jay D's Louisiana Barbecue Aioli

1 cup of mayonnaise
¼ cup of Jay D's Louisiana Barbecue Sauce
3 teaspoons of Apple Cider Vinegar
1½ teaspoon of Slap Ya Mama Original Cajun Seasoning
¼ teaspoon garlic powder

Inspired by West African bean fritters, these are filled with peanuts, bell pepper, and cornmeal, plus a hint of herb and spice.

A popular street food in Sicily, these naturally gluten-free fritters are made with chickpea flour.

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Trinidad Salt Cod Fritters with Pepper Sauce

Andrew Zimmern&rsquos Kitchen AdventuresIn little roadside stands all over the Caribbean islands, the local food slingers turn out all kinds of salted fish fritters. Salting fish is one of the oldest and most popular forms of preserving around the world, and salted fish are always cheap and plentiful. I have been eating these fritters for 45 years, but as the world has increasingly become more commoditized and Americanized, the little stalls have slowly disappeared and given way to hot dog, hamburger and pizza chains. If you go to St. Croix, Trinidad, Jamaica and some of the other large islands in the Caribbean, you can still find stalls serving these fritters&mdashjust look for the markings of an old taxi or bus stop on a lonely stretch of road, and you&rsquoll see vendors serving passengers their fill of salt cod fritters. The sauce is one I found years ago, and it goes superbly with all types of fried seafood, especially fritters.&mdashAndrew Zimmern Caribbean Dishes Delicious Fried Foods

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.

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 1/2 teaspoons cayenne pepper, divided

2 1/2 teaspoons freshly ground black pepper, divided

16 ounces cooked elbow pasta

1 tablespoon fresh parsley, chopped

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.

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.

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