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Crawfish Corn Fritters

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.


  • 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 **


  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.

**Remoulade Sauce is available in grocery stores in the seafood department.

Recipe courtesy of Leslie Davis and the Louisiana Crawfish Promotion and Research Board, used with permission.

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