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Fried Crawfish Étouffée Balls

Fried Crawfish Étouffée Balls

Fried Crawfish Étouffée Balls
Fried Crawfish Étouffée Balls
Fried Crawfish Étouffée Balls
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Fried Crawfish Étouffée Balls
  • 2 c. cooked crawfish etouffee (use your favorite recipe)
  • 2 ¼ c. plain bread crumbs, divided
  • 2 c. cooked and cooled yellow rice (or your favorite flavored rice or plain rice)
  • 2 green onions, chopped
  • 1 T. Tabasco
  • 1 t. salt
  • 1 t. red pepper
  • 4 large eggs, divided
  • 1 c. whole milk
  • 2 c. flour
  • 1 (10.5-oz.) Louisiana Remoulade Dressing
  • 1 (10.5-oz.) Louisiana Tartar Sauce
  1. In large bowl, mix together the etouffee, ¼ c. bread crumbs, rice, green onions, Tabasco, salt, pepper and 2 beaten eggs. Chill 30-45 minutes.
  2. In medium bowl, whisk together remaining 2 eggs and milk.
  3. Place flour in separate bowl. Place remaining 2 c. bread crumbs in a third bowl.
  4. Take the etouffee mixture and roll into golf-size or smaller balls. Roll each ball into flour, then egg mixture, then the bread crumbs.
  5. Place on baking sheet and refrigerate overnite. Cover with saran wrap. You can freeze balls on baking sheet and then place in plastic Ziploc bag and keep in freezer. Thaw in refrigerator overnite before frying.
  6. In large pot or deep skillet, pour oil depth of 4-6” and heat to 350. Fry balls in batches about 3 minutes or until golden. Drain on paper towels.
  7. Mix the two Louisiana sauces and serve with balls.
*****You can use any sauce you like.

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