Crawfish Fritters with Sriracha Aioli


Recipe courtesy of Chef Tory Stewart

Makes 20 hors d'oeuvres

  • 2 cups cooked Jazzmen Rice
  • 1 bunch green onions, finely chopped
  • 1/2 bunch cilantro, finely chopped
  • 1 roasted poblano pepper, seeded and skinned, finely chopped
  • 1/2 cup piquillo peppers, finely chopped
  • 2 tablespoons baking soda
  • 2 pounds Louisiana crawfish tail meat
  • salt and pepper
  • 2 cups extra virgin olive oil
  • 2 cups water
  • oil for frying
  • 1 cup mayonnaise
  • 1/3 cup Sriracha sauce

Crawfish Fritters with Sriracha Aioli

Crawfish Fritter

Click image to enlarge



Add all ingredients except water, oil for frying, Sriracha, and mayonnaise to a large bowl. Slowly add water stirring constantly, until fully inforporated. Refrigerate mixture for 30 minutes.

Heat oil to 325ºF.

Using hands or a small scoop, form mixture into bite-size balls. Gently add fritters to oil and fry until golden brown, four to five minutes. Remove and place on paper towels to drain.

Mix mayonnaise and Sriracha sauce; serve as a dipping sauce with Crawfish Fritters.


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