CRAWFISH FRITTERS
· 2 cups cooked Jasmine 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
Add all ingredients except water, oil for frying, Sriracha, and mayonnaise to a large bowl. Slowly add water stirring constantly, until fully incorporated. 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.
Recipe courtesy of Louisiana Kitchen & Culture.