Ingredients
The following ingredients have 4 Servings
- 1 tablespoon unsalted butter
- Corn kernels cut from 3 ears or 10oz bag of frozen corn
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 2 1/2 teaspoons sugar
- 1 1/2 teaspoons salt
- 1/4 teaspoon cayenne pepper
- 1 cup milk
- 3 eggs
- 1 tablespoon hot sauce
- 1 teaspoon Worcestershire sauce
- 1 pound cooked crawfish tailmeat (chopped)
- Vegetable oil for frying
- salt (for serving)
- 1/2 cup mayo
- 1 tbsp hot sauce
- 1 tbsp horseradish
- 1 tbsp dijon mustard
- 1 tbsp pickle relish
- 1 dash cayenne
Instruction
- Melt the butter in a small saucepan over medium heat.
- Add the corn and cook, stirring as needed, for about 2 minutes. Remove from the heat.
- In a medium bowl, sift the flour, baking powder, sugar, salt, and cayenne together.
- In a small bowl, whisk the milk, eggs, hot sauce, and Worcestershire together to combine.
- Make a well in the dry ingredients and pour the wet into it. Gently whisk together.
- Next gently fold in the corn and crawfish.
- Add enough oil to come halfway up the side of a deep-sided cast iron skillet. Heat to 325°F.
- Working in batches of 6 to 8 and using a 2-tablespoon ice cream scoop, carefully drop the fritter batter into the oil.
- As the fritters float to the top, roll them over in the hot oil to brown them evenly.
- When they are golden on all sides, which will take 5 to 6 minutes per batch, transfer them to paper towels to drain.
- Season with salt immediately so the salt sticks to the fritters.
- Repeat until you use up all the batter.
