Crawfish Macaroni and Cheese Fritters
Rolled up in a blend of spices, crawfish, and Gouda macaroni these little guys are something else! Try fritters for a delicious alternative for entertaining.
Recipe Courtesy of Lousiana Cookin' Magazine.
¾ cup unsalted butter
½ pound crawfish tail meat
2 cloves garlic, minced
2¾ cups all-purpose flour, divided
1½ cups plus 2 tablespoons heavy whipping cream, divided
1 cup shredded smoked Gouda cheese
1 tablespoon red wine vinegar
1 teaspoon kosher salt
1½ teaspoons cayenne pepper, divided
1 teaspoon paprika
1 teaspoon ground ancho chile powder
2½ teaspoons ground black pepper, divided
16 ounces cooked elbow pasta
1 tablespoon chopped fresh parsley
10 large eggs, divided
Canola oil for frying
2 teaspoons salt
2 cups fine bread crumbs
- In a medium saucepan, melt butter over medium-high heat. Add crawfish and garlic, and cook 3 minutes. Add ¾ cup flour, and whisk constantly until smooth, about 2 minutes. Add 1½ cups cream. Bring to a boil; reduce heat, and simmer until sauce thickens, about 10 minutes.
- Stir in Gouda, vinegar, salt, 1 teaspoon cayenne, paprika, chile powder, and ½ teaspoon black pepper until combined. Stir in pasta, parsley, and 2 eggs. Remove from heat, and let stand until cool enough to handle. Form mixture into 11/2-inch balls.
- In a large Dutch oven, pour oil to a depth of 4 inches. Heat over medium-high heat until a candy or deep-fry thermometer registers 350°.
- In a shallow bowl, whisk together remaining 2 cups flour, salt, and remaining 2 teaspoons ground black pepper. In another shallow bowl, whisk together remaining 8 eggs and remaining 2 tablespoons cream. In a third shallow bowl, combine bread crumbs and remaining ½ teaspoon cayenne.
- Dredge each macaroni ball in flour mixture until well coated, dip in egg mixture, and gently roll in bread crumb mixture. Add to oil in batches, cooking until golden, turning fritters as necessary for even cooking, about 3 minutes. Transfer fritters to a sheet pan lined with paper towels. Serve warm.