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    Home » Cajun Recipes

    Crawfish and Corn Fritters

    Published: Feb 9, 2022 · By: Sweet Daddy D · with Leave a Comment · This post may contain affiliate links · This blog generates income via ads

    162 shares
    Jump to Recipe

    What can you add to a Corn Fritter to make it even more awesome? Louisiana Crawfish tails! Mix some South Louisiana spices and seasonings in a cornmeal batter, add the tails and corn and you have the makings of a great side dish, appetizer, or major snack. Pan-fry to a crispy golden brown and enjoy! And since this recipe is from Sweet Daddy D, you know it's no-angst and delicious.

    Crawfish and Corn Fritters on a blue-green plate with garnishes
    Sweet Daddy D's Crawfish and Corn Fritters

    This post is not sponsored, but you will find affiliate links on this page. As an Amazon Associate, I earn from qualifying purchases. The price you pay as a consumer does not change, but I may make a small commission based on your purchase.

    If you want to just skip to the recipe, click the "Jump To Recipe" button above or the Recipe link below and you’ll go right there without having to scroll through my article. 

    Jump to:
    • Crawfish in a Fritter?
    • Here’s What You Need
    • Here’s What You Do
    • Hints and Tips (FAQs)
    • Dipping Options!
    • Recipe
    • Comments or Questions?

    Crawfish in a Fritter?

    This is a great way to use leftover crawfish tails from your boil. The seasonings and flavor of the crawfish boil add a great flavor dimension. If you don't have leftover tails, use frozen Louisiana crawfish tails. They usually have lots of crawfish fat. Dats how you Cajunize a Corn Fritter!

    Corn is the perfect partner in these fritters. Centuries ago during the early days of settlement in Southern Louisiana, corn was a sustaining crop. It wasn’t until much later that rice evolved into its place of dominance in Louisiana agriculture.

    Here’s What You Need

    Louisiana Crawfish Tails with seasonings
    Ingredients for Crawfish Fritters

    Check out the Hints and Tips Section (FAQs) below for more on the crawfish tails and the Corn.

    coupon for Le Bon Papa Creole Seasoning

    Equipment

    Here is some of the equipment I used to prepare this recipe:

    This post is not sponsored, but you will find affiliate links on this page. As an Amazon Associate, I earn from qualifying purchases. The price you pay as a consumer does not change, but I may make a small commission based on your purchase.

    Prep bowls (cambro), Prep Bowls (glass), Measuring Cups (metal), Measuring Cups (glass), Measuring Spoons, Cutting boards, Chef's Knives, Cast-Iron Skillet, Cooling Racks, Instant Read Thermometer (Thermopen by ThermoWorks), Fish Spatula, Slotted Spoon

    I am an affiliate of ThermoWorks which means that I earn a modest commission when you purchase a ThermoWorks product through my links. This will not affect the price you pay.

    Here’s What You Do

    First…you have a beer. This is as close to a foolproof recipe as you will ever see if you properly prepare. That includes preparing the cook as well as the ingredients. So, pop the cap off a beer and read the recipe from top to bottom. This is an important part of your mise en place…learn what you'll need, what you'll do with each ingredient, and each piece of equipment. Then simply prepare each ingredient so all you do is assemble the great flavors.

    Mise en place


    What happens in this step? This is when we make it easy. After reading the recipe all the way through, gather the ingredients, chop and measure so all you have to do is mix them together.

    • Combine the Herb and Spice Blend ingredients in a small prep bowl and set aside.
    • Sprinkle the crawfish tails with some more Creole seasoning and set them aside.
    • Finely chop the shallots and jalapenos (if using) and crack the egg. Place these all into separate small prep bowls.
    • Measure all the other ingredients and place them into small prep bowls.
    • Prepare a baking sheet by lining it with paper towels and placing a baking rack on top.
    • How's your beer?
    prepared ingredients for fritters
    Mise en place
    coupon for Le Bon Papa Creole Seasoning

    Mix the Batter


    What happens in this step? We mix everything like crazy to make sure the dry ingredients are completely combined and the crawfish tails and corn are evenly distributed throughout the batter.

    Add the cornmeal, AP flour and the Herb and Spice Blend to a large bowl.

    flour, corn meal and seasonings in a glass bowl
    Combine the dry ingredients

    Beat the egg and add it to the buttermilk. Make sure they are thoroughly combined, then add those wet ingredients into the dry ingredients and stir until a smooth batter forms.

    buttermilk added to dry ingredients in a glass bowl
    Add wet ingredients
    whisking wet and dry ingredients in a glass bowl for fritters
    Combine the wet and dry

    Next, add the seasoned crawfish tails, corn, and shallots. If you are using the jalapeno, throw those in now as well. With a spatula or large spoon, blend all the ingredients together. Make sure all the ingredients are evenly distributed and thoroughly combined. Let the batter sit for about 15 minutes until all the ingredients are incorporated completely.

    Corn, crawfish tails and onions being combined with batter
    Add corn, crawfish, and onions to the batter
    completed batter for fritters in a glass bowl
    This is what the finished batter looks like

    Fry the fritters


    What happens in this step? This is when we turn this batter into crispy, tasty fritters!

    Place a cast-iron frying pan (or another heavy-bottomed pan suitable for frying) over medium-high heat, then add about a half-inch of vegetable oil. How much and what type of oil? See Hints and Tips (FAQs) below. Heat the oil until it reaches about 350 degrees Fahrenheit. When monitoring the temperature of hot oil, speed and accuracy are essential. I always trust this job to a ThermoPen from ThermoWorks.

    oil being heated in a cast iron skillet and an instant thermometer
    Heat oil to 350degrees Fahrenheit

    Use a ¼ cup measuring to carefully add the batter to the hot oil. Be careful not to overcrowd the pan. As they start to fry, gently flatten the fritters a bit. Fry each fritter for about 2 minutes on each side. Remove them with a fish spatula or slotted spoon to the prepared cooling rack. See the Hints and Tips (FAQs) for more on the size and shape of the fritters.

    Here’s a Tip: Lightly coat the inside of the measuring cup with vegetable oil. This helps the batter come out easily when poured into the batter.

    fritter batter frying in hot oil
    Fry ¼ cup at a time
    fritter batter frying in hot oil
    Fry about 2 minutes each side
    crawfish and corn fritters on a cooling rach
    All done and ready to eat

    That's it, as easy as that.

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    Hints and Tips (FAQs)

    What size and shape should the fritters be?

    My fritters are pretty much round and about 3 to 3 ½ inches in diameter. However, you can make them in any size or shape you like. Maybe a round ball or like a "drop" biscuit? If they are pretty thick, you may need to adjust the cooking time.

    What kind of Crawfish tails should I use?

    I highly recommend using only Louisiana Crawfish tails. These tails should have a little crawfish fat (which isn't really fat at all) that gives it a special flavor. Avoid imported crawfish tails which can have a bitter flavor. The crawfish "fat" will go rancid within a few months and I believe the imported crawfish tails (usually from China) just take too long to get to market. Frozen or leftover tails from a crawfish boil are perfect for this recipe. Keep in mind that leftover tails will have the flavor of the boil, which is a good thing, but just be careful with the amount of spice you add to the fritters.

    Can I use frozen corn?

    Yes, that's what I use. You don't even need to defrost it first. Of course, fresh corn and canned corn will work well also, If using canned corn, make sure to drain the liquid before use. If you use fresh corn, cut the kernels off the cob into a large bowl, then turn the knife over and run the backside (unsharpened side) down the stripped corn cob to squeeze out sweet corn milk.

    Is there a substitute for vegetable oil?

    Vegetable Oil covers a range of oils. I generally use Crisco Vegetable Oil, but peanut oil, canola or sunflower oils can be used instead.

    Are these the same as Hush Puppies?

    No, but they are pretty similar. Hush Puppies are made primarily with cornmeal mixed with other ingredients while Fritters add AP flour to cornmeal. Fritters are often flat like a husky pancake, but can be round or football-shaped like a traditional hush puppy.

    How can I make sure my Fritters don't fall apart?

    The egg and buttermilk help bind the ingredients into a somewhat sticky batter. Make sure that you have enough oil in the frying pan so the fritters don't rest on the bottom. Also, properly preheat the oil and don’t overcrowd the skillet, which causes the oil temperature to drop rapidly when you add the batter. Also, check that the oil returns to the proper temperature between batches.

    How do I handle leftovers?

    Leftovers should be stored in an airtight container. Fritters may be kept in the fridge for 3 to 5 days or frozen for up to 4 months. It’s best to wrap them individually in plastic wrap, then place them in an airtight container before freezing.

    Allow the fritters to defrost in the fridge overnight. For best results, reheat them in the oven at 350 degrees Fahrenheit for about 10 minutes or until they are warmed completely through. They can be reheated in the microwave but will not be as crispy.

    crawfish and corn fritters on a plate with dipping sauce
    Crawfish and Corn Fritters with Cajun Dipping Sauce

    Dipping Options!

    • white remoulade sauce mixed with shrimp on a bed of lettuce
      White Remoulade Sauce
    • dipping sauce in a small green bowl with fritters on the side
      Cajun Dipping Sauce
    • cajun thousand island dressing on lettuce and tomatoes on a decorative plate
      Cajun Thousand Island Dressing

    Here are other few popular crawfish recipes from Sweet Daddy D:

    • crawfish etouffee with rice and a crawfish garnish
      Cajun Crawfish Etouffée
    • Crawfish Cream Sauce over fried fish.
      Crawfish Cream Sauce
    • crawfish bisque with stuffed heads and rice in a white bowl with french bread and salad
      Cajun Crawfish Bisque

    Check out these other recipes from Sweet Daddy D's Southern Louisiana!

    • Cajun Recipes
    • Creole Recipes
    • Gumbo, Soup and Bisque
    coupon for Le Bon Papa Creole Seasoning

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    Yeah You Right!

    Recipe

    crawfish and corn fritters on a bed of lettuce with parsley and lemon garnish on a blue-green plate

    Crawfish and Corn Fritters

    Crawfish tails and corn are a great combination. Mix with some spices and seasonings and pan-fry to a crispy golden brown. Enjoy!
    5 from 2 votes
    Print Pin Rate
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 12 Servings
    Calories: 234kcal
    Author: Sweet Daddy D
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    Here's What You Need

    • 1 cup Louisiana crawfish tails
    • 1 ¼ cup self-rising cornmeal
    • ½ cup AP flour
    • 1 egg
    • 1 ½ cup buttermilk
    • 1 cup corn
    • ½ cup shallots
    • 1 tablespoon jalapeno chopped optional
    • ½ cup vegetable oil

    Herb and Spice Blend

    • 1 tablespoon Creole seasonings plus some for the tails
    • 1 teaspoon Kosher salt
    • ½ teaspoon white pepper
    • ½ teaspoon cayenne optional

    Here's What You Do

    Preparation

    • Place crawfish tails in a bowl and sprinkle with Creole seasonings, set aside.
    • Chop the shallots and jalapeno (if using), measure the remaining ingredients, set aside.

    Make the Batter

    • Add the cornmeal, AP flour and spices; mix completely
    • Mix egg and buttermilk together and add to the dry ingredients; stir to combine thoroughly.
    • Add crawfish, corn, shallots, jalapeno (optional), stir to distribute evenly and combine thoroughly.
    • Let the fritter mixture sit in the bowl for about 15 minutes after mixing.

    Fry the fritters

    • Place a cast-iron skillet over medium heat.
    • Heat about ½ inch of the oil to 350 degrees Fahrenheit.
    • In batches of about 4, use a ¼ cup measuring cup to add the fritter mixture to hot oil. See Notes
    • Gently flatten fritter with spatula before flipping.
    • Fry about 2 minutes on each side.
    • Remove the fritters to a rack over a paper towel-lined baking sheet.
    • Make sure oil returns to temperature before adding next batch.

    Recipe Notes

    Add about ½ inch of vegetable oil to the frying pan. The amount of oil this will take will depend on the size of the pan.
    Coat the inside of the measuring cup with a film of vegetable oil. This will make pouring the batter into the hot oil.
    Do not overcrowd the frying pan. Generally fry about 4 fritters of about 3 to 3 ½ inches in diameter per batch depending upon the size of the pan.
    I only recommend Louisiana Crawfish tails. Leftover tails from a crawfish boil are perfect for this recipe and will add additional flavor from the boil.
    Use frozen, canned (drained) or fresh corn.
    Leftovers should be stored in an airtight container. Fritters may be kept in the fridge for 3 to 5 days. Leftover fritters can be frozen for about 4 months. It’s best to wrap them individually in plastic wrap, then place them in an airtight container.

    Allow them to defrost in the fridge overnight. For best results, reheat them at 350 degrees Fahrenheit for about 10 minutes or until they are warmed completely through. They can be reheated in the microwave but will not be as crispy.
     

    Nutrition Estimate

    Calories: 234kcal | Carbohydrates: 23g | Protein: 8g | Fat: 13g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 319mg | Potassium: 235mg | Fiber: 3g | Sugar: 4g | Vitamin A: 335IU | Vitamin C: 3mg | Calcium: 63mg | Iron: 1mg
    « Cajun Dipping Sauce
    Oyster Artichoke Bisque »
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