Crawfish Fritters
Yield
2 servingsPrep
20 minCook
20 minReady
Low Fat, Low in Saturated Fat, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
crawfish tails
|
*
|
| ¼ | cup |
pimentos
chopped |
|
| ¼ | cup |
scallions, spring or green onions
|
|
| 2 | cup |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
liquid crab boil
|
* |
| ½ | cup |
stock
or water |
|
| 1 | x |
vegetable oil
for frying |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
crawfish tails
|
*
|
| 59 | ml |
pimentos
chopped |
|
| 59 | ml |
scallions, spring or green onions
|
|
| 473 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
liquid crab boil
|
* |
| 118 | ml |
stock
or water |
|
| 1 | x |
vegetable oil
for frying |
*
|
Directions
Add pimientos and green onions to crawfish.
Sift flour, baking soda and salt together and add to crawfish.
Add broth or water and mix to make a thick batter.
Cover and let rest for ½ hour. Heat oil.
Drop batter by spoonsful and fry until golden brown.
