Author Notes
These little fritters are a treat served before a meal or as an accompaniment for soup. They are delicate and delicious and also a wonderful vehicle for many deferent toppings. I served them with Prosciutto slices. You can prepare them a couple hours ahead and reheat them on a wire rack set over a baking sheet in a 375 Degrees oven for a few minutes. Inspired by Jacque Papen’s recipe “Little Corn Fritters”. —Kukla
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Makes
Makes about 20 little fritters
Ingredients
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• 1/3 cup all-purpose flour -
• 2 tablespoons cornstarch -
• 1?2 teaspoon baking powder -
• 1?4 teaspoon salt -
• 1/2 teaspoon Bay Seasoning -
• 1 large egg -
• 1/3 cup seltzer water -
• 2 ears fresh corn (about 2 cups), husked and kernels cut off -
• 7 ounces Crawfish tail meat in brine, rinsed, well drained and diced -
• 6 tablespoons canola oil
Directions
- Mix the flour, cornstarch, baking powder, bay seasoning and the salt together in a bowl. Add the egg and 1?4 cup of the water and mix with a whisk until smooth. Add the remaining water and mix until smooth. Mix in the corn kernels and crawfish tails.
- Heat 3 tablespoons of the oil in a large skillet until hot. Drop 1 tablespoon of batter into the skillet for each fritter, making about 10 fritters, and cook over medium-high heat for 3 to 4 minutes on each side, until golden brown. Transfer to a wire rack (this will keep them from becoming soggy) and repeat with the remaining batter and oil. Sprinkle them with salt and serve immediately.
