·  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.