Fresh Corn And Crawfish Tail Meat Fritters
- 1/3 cup all-purpose flour
- 2 tablespoons cornstarch
- 1?2 teaspoon baking powder
- 1?4 teaspoon salt
- 1/2 teaspoon Bay Seasoning
- 1 large egg
- 1/3 cup seltzer water
- 2 ears fresh corn (about 2 cups), husked and kernels cut off
- 7 ounces Crawfish tail meat in brine, rinsed, well drained and diced
- 6 tablespoons canola oil
- Mix the flour, cornstarch, baking powder, bay seasoning and the salt together in a bowl. Add the egg and 1?4 cup of the water and mix with a whisk until smooth. Add the remaining water and mix until smooth. Mix in the corn kernels and crawfish tails.
- Heat 3 tablespoons of the oil in a large skillet until hot. Drop 1 tablespoon of batter into the skillet for each fritter, making about 10 fritters, and cook over medium-high heat for 3 to 4 minutes on each side, until golden brown. Transfer to a wire rack (this will keep them from becoming soggy) and repeat with the remaining batter and oil. Sprinkle them with salt and serve immediately.
flour, cornstarch, baking powder, salt, bay seasoning, egg, seltzer water, corn, brine, canola oil
Taken from food52.com/recipes/17823-fresh-corn-and-crawfish-tail-meat-fritters (may not work)