Appetizer: United States – Crawfish and Corn Fritters

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 6 min

Total 16 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

3 / 4 cup (90 g) all-purpose flour
1 tsp (5 ml) baking powder
1 / 2 tsp (2.5 ml) salt
1 large egg
1 / 2 cup (120 ml) milk
1 cup (160 g) corn kernels (fresh or frozen, thawed)
1 cup (140 g) cooked crawfish tails, chopped
2 tbsp (30 ml) chopped green onion
1 / 2 tsp (2.5 ml) Creole seasoning
Oil for frying to taste

Show original ingredient measurements

3 / 4 cup (90 g) all-purpose flour
1 tsp baking powder
1 / 2 tsp salt
1 large egg
1 / 2 cup (120 ml) milk
1 cup (160 g) corn kernels (fresh or frozen, thawed)
1 cup (140 g) cooked crawfish tails, chopped
2 tbsp chopped green onion
1 / 2 tsp Creole seasoning
Oil for frying to taste

Instructions

1. Whisk flour, baking powder and salt in a bowl. In another bowl beat egg with milk.  
2. Combine wet and dry ingredients into a thick batter; fold in corn, crawfish, green onion and Creole seasoning.  
3. Heat oil to 350°F (175°C). Drop batter by spoonfuls into oil and fry until golden, 2–3 minutes per side.  
4. Drain on paper towels.  
5. Serve warm with hot sauce or remoulade for dipping.