RCI-SN.002.0108.001
Crawfish Puffs
Makes about 6 dozen puffs
Prep20 min
Cook25 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- 1 cup
- 1½ teaspoons
- 1 teaspoon
- ½ teaspoon
- ½ teaspoon
- ¾ cup
- eggs2 unitseparated
- 1 tablespoon
- 3 cups
- (3¼ cups) peeled1½ poundscooked crawfish tails, coarsely chopped
- ¼ cup
- 1 unit
- vegetable oil for deep-fat frying1 unit
- cocktail sauce or tartar sauce (optional)1 unit
Method
1
Combine all-purpose flour, baking powder, salt, ground black pepper, and onion powder in a large mixing bowl, whisking until evenly distributed.
2
Whisk together milk and egg yolks in a separate bowl until blended, then stir in 1 tablespoon vegetable oil.
3
Pour the milk mixture into the flour mixture and stir until just combined to form a thick batter; do not overmix.
4
Fold in the cooked rice, cooked crawfish tails, minced green pepper, and hot pepper sauce until evenly distributed throughout the batter.
5
Beat the egg whites in a clean bowl until stiff peaks form, then gently fold into the crawfish mixture in two additions to maintain airiness.
6
Heat vegetable oil for deep-fat frying in a heavy pot or deep fryer to 350°F (175°C).
10 minutes
7
Using a teaspoon or small ice cream scoop, carefully drop spoonfuls of the crawfish mixture into the hot oil, working in batches to avoid overcrowding.
3 minutes
8
Fry the puffs for 2 to 3 minutes, turning occasionally with a slotted spoon, until golden brown on all sides.
3 minutes
9
Transfer the fried puffs to a paper towel-lined plate to drain excess oil.
2 minutes
10
Repeat the frying process with remaining batter in batches until all puffs are cooked through and golden.
15 minutes
11
Serve the crawfish puffs hot with cocktail sauce or tartar sauce on the side for dipping if desired.