Amazing Crawfish Fritters

AMAZING CRAWFISH FRITTERS
½ c. olive oil
¼ c. butter
1 medium eggplant, peeled and cut into ½” cubes
1 small onion, chopped
2 stalks celery, chopped
½ green bell pepper, chopped
1-2 t. Creole seasoning, to taste
1 lb. cooked crawfish tails, chopped
1 T. minced garlic
3 eggs, beaten
4 T. milk, divided
2/3 c. flour
2 T. baking powder
1 (10-oz.) bag Zatarain’s Crispy Southern Fish Fry, or your favorite
1 t. cayenne pepper
1 t. black pepper
Peanut oil, for frying
Remoulade Sauce, Tartar Sauce or Catsup, your choice for dipping

1. In large skillet, heat olive oil and butter over medium heat.
2. Add eggplant, onion, celery, bell pepper and Creole seasoning. Cook until softened.
3. Add crawfish and garlic and cook until garlic is fragrant.
4. Transfer mixture to large bowl and refrigerate 15-20 minutes.
5. In another bowl, combine crawfish mixture, eggs and 1 T. milk.
6. In small bowl, whisk together flour and baking powder.
7. Add flour mixture to crawfish mixture, a little at a time, just to bind the fritters together.
8. Add remaining milk, 1 T. at a time.
9. In shallow dish, combine fish fry, cayenne and black pepper.
10. Shape the crawfish mixture into 2 T. size balls.
11. Roll balls in fish fry mixture and set on wax paper.
12. In large Dutch oven, pour oil to 4” depth and heat over medium-high heat until deep-fry thermometer reads 375.
13. Working in batches, add balls to hot oil. Do not overcrowd.
14. Fry until golden on all sides, about 3 minutes.
15. Remove from oil and drain on paper towels.
16. Serve with your favorite dipping sauce.