These crawfish fritters are a modern version of a south Louisiana fritter. The recipe is simple, inexpensive and feeds a crowd.
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 of hours ahead and reheat them on a wire rack set over a baking sheet in a 375 Degrees oven for a few minutes.
½ cup olive oil
¼ cup unsalted butter
1 medium eggplant, peeled and cut into ½-inch cubes
½ cup chopped onion
½ cup chopped celery
¼ cup chopped green bell pepper
1 teaspoon Creole seasoning
1 pound cooked crawfish tails, chopped
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