Crawfish Corn Fritters

These corn fritters are delicious with the addition of crawfish tails. Fry to a golden brown and serve with sauce of your choice.

Ingredients:

• 5 green onions, thinly sliced
• 2 garlic cloves, pressed
• 1/2 t. salt
• 1 T. cornstarch
• 1/4 t. pepper
• 3 12-oz. cans niblet corn, drained
• 1/2 lb. crawfish tailmeat, chopped
• 3 eggs, beaten
• Oil for frying
• Tartar or remoulade sauce **
  

Directions:

1. In a medium bowl, mix together all ingredients except oil and sauce.
2. Heat 1/4" oil in large skillet over medium heat. Spoon batter into hot oil in batches, 1 T. at a time. Fry, turning once, until browned on both sides, about 3 minutes.
3. Drain on paper towels and serve warm or at room temperature with tartar or remoulade sauce.