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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!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer, Side Dish
Cuisine: Cajun, Creole
Keyword: crawfish corn fritters
Servings: 12 Servings
Calories: 234kcal

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

Here's What You Do


  • 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.


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.


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

This recipe came from www.firstyouhaveabeer.com.