Sweet corn and crawfish loaded fritters feature the playful heat and flavor of Vietnamese and Cajun influences. Vietnamese Cajun remoulade delivers a rich burst of tangy and spice in every bite.
Ingredients
- 1 tablespoon butter, unsalted
- 4 each ears corn, kernels removed
- 2 cups flour, all-purpose
- 1 tablespoon baking powder
- 2 tablespoons Vietnamese Cajun Style Seasoning
- 1 cup milk
- 3 each eggs
- 1 tablespoon Original Cayenne Pepper Sauce
- 1 teaspoon Worcestershire Sauce
- 1 pound crawfish tail meat, cooked, chopped
- 8 teaspoons Vietnamese Cajun Style Seasoning, for serving
- 1 cup Viet-Cajun remoulade
Nutrition Information
(per serving)
Sweet corn and crawfish loaded fritters feature the playful heat and flavor of Vietnamese and Cajun influences. Vietnamese Cajun remoulade delivers a rich burst of tangy and spice in every bite.
Key products
Instructions
Prep
- Melt butter in saucepan over medium heat. Add corn and cook until slightly softened, about 2 minutes. Remove from heat. Cool.
- In a bowl, sift together flour, baking powder and Vietnamese Cajun Seasoning. In another bowl, whisk milk, eggs, RedHot Sauce and Worcestershire Sauce. Slowly add milk mixture to flour mixture, whisking gently to combine. Fold in cooled corn and crawfish meat. Hold mixture cold until service.
Service
- Set deep fryer to 350°F. Using a #40 scoop, drop batter into hot oil. Fry for about 5 minutes, rolling fritters over to ensure even cooking.
- Remove from fryer once golden brown and cooked through. Toss each batch of 10 fritters with 2 teaspoons Vietnamese Cajun Seasoning to coat. Serve fritters warm with Viet-Cajun Remoulade for dipping.
