Crawfish Fritters with Sriracha Aioli
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
DAdd 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.
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
DAdd 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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