Crawfish Fritters with Creole Cream Cheese Remoulade
Sometimes you need to have a recipe that can be used for savory and sweet. My crawfish fritters are a modern version of a south Louisiana fritter. The recipe is simple, inexpensive and feeds a crowd. You cannot find Creole cream cheese outside of south Louisiana; click the link to buy Creole cream cheese. A remoulade is a New Orleans tartar sauce.
- 1 cup corn meal
- 1 cup masa flour
- 1 ½ teaspoon savory NOLA or seasoning salt
- 2 teaspoons baking powder
- 2 tablespoons sugar
- 4 ounces crawfish tails or boiled shrimp chopped
- 1 ½ cups buttermilk
- 1 egg beaten
- oil for frying
Creole Cream Cheese Remoulade
- 11 ounces creole cream cheese or 1 cup mayonnaise
- 1 tablespoon white vinegar
- ½ teaspoon savory NOLA or seasoning salt
- 1 teaspoon worcestershire sauce
- 2 sprigs fresh thyme leaves or ¼ teaspoon dry thyme
- 1 teaspoon hot sauce
- 2 green onions green parts only, sliced
- ¼ red onion chopped small, garnish
- ¼ green bell pepper chopped small, garnish
- 1 small stalk of celery heart chopped small, garnish
To make fritters: Mix all dry ingredients together, stir in crawfish, buttermilk and egg. Shape into small bite size balls and fry in preheated for 5-8 minutes. Drain on plate lined with paper towels.
To make Creole cream cheese remoulade: Mix all ingredients together in a bowl. Mixture should be smooth with a sauce consistency. Mix red onion, bell pepper and celery hearts in a bowl sit to the side for garnish.
Serve fritters in a bowl with garnishes and sauce in a bowl.
Preheat oil to 375 F.
This is a great brunch item. Make this a sweet fritter by using 1 ½ teaspoon salt, omitting crawfish or substitute crumbled bacon, 1 ½ cup water. Sauce: use 7 ounces of creole cream cheese, ¼ teaspoon salt, 1 teaspoon cinnamon, dust with cinnamon sugar.