Crawfish Fritters with Creole Cream Cheese Remoulade

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Sometimes you need to have a recipe that can be used for savory and sweet. My crawfish fritters are a modern version of a south Louisiana fritter. The recipe is simple, inexpensive and feeds a crowd. You cannot find Creole cream cheese outside of south Louisiana; so if you’re not local it must be ordered online. A remoulade is a New Orleans tartar sauce.

Course Appetizer, Main Course

Cuisine Cajun, Creole

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

  • Fritters:

  • 1 cup corn meal

  • 1 cup masa flour

  • 1 ½ teaspoon savory NOLA or seasoning salt

  • 2 teaspoons baking powder

  • 2 tablespoons sugar

  • 4 ounces crawfish tails or boiled shrimp chopped

  • 1 ½ cups buttermilk

  • 1 egg beaten

  • oil for frying

  • Creole Cream Cheese Remoulade:

  • 11 ounces creole cream cheese or 1 cup mayonnaise

  • 1 tablespoon white vinegar

  • ½ teaspoon savory NOLA or seasoning salt

  • 1 teaspoon worcestershire sauce

  • 2 sprigs fresh thyme leaves or ¼ teaspoon dry thyme

  • 1 teaspoon hot sauce

  • 2 green onions green parts only, sliced

  • ¼ red onion chopped small, garnish

  • ¼ green bell pepper chopped small, garnish

  • 1 small stalk of celery heart chopped small, garnish

Instructions

  1. To make fritters: Mix all dry ingredients together, stir in crawfish, buttermilk and egg. Shape into small bite size balls and fry in preheated for 5-8 minutes. Drain on plate lined with paper towels.

  2. To make Creole cream cheese remoulade: Mix all ingredients together in a bowl. Mixture should be smooth with a sauce consistency. Mix red onion, bell pepper and celery hearts in a bowl sit to the side for garnish.

  3. Serve fritters in a bowl with garnishes and sauce in a bowl.

Recipe Notes

Preheat oil to 375 F Note: This is a great brunch item. Make this a sweet fritter by using 1 ½ teaspoon salt, omitting crawfish or substitute crumbled bacon, 1 ½ cup water. Sauce: use 7 ounces of creole cream cheese, ¼ teaspoon salt, 1 teaspoon cinnamon, dust with cinnamon sugar.


Chef Kenneth C. Temple holds a Bachelor’s of Science in Culinary Arts from The John Folse Culinary Institute. His kitchen savvy and charisma can be contributed to his New Orleans upbringing. His expertise was validated when he won the Food Network’s popular cooking competition show “Chopped” in 2017. With over 10 years in the culinary industry, Chef Kenneth has certainly laid a foundation for a long-lasting career. His professional demeanor and knack for success has landed him major partnership including Hormel Foods, Essence Music Festival and the City of New Orleans.

The “Kenneth Temple Empire” currently consists of private dining, catering, online cooking courses, his signature seasoning (Savory), his cookbook (Southern Creole), the “Hunger Trap” Facebook live cooking show, various television cooking segments, the “Southern Creole” trademark and “Deliciousness” apparel. Looking forward, Chef Kenneth plans to continue to walk in his purpose by providing joy through food service. His vision expands beyond dishing out cuisine, positioning him as a culinary expert.