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Golden, crispy, and full of bold Louisiana flavor, these Cajun Crawfish and Corn Fritters are a spicy Southern delight! Juicy crawfish tails and sweet corn kernels are folded into a savory batter, then fried to golden perfection and served with a creamy, zesty Cajun remoulade that’ll have everyone reaching for seconds. Whether you’re hosting a backyard fish fry, game-day party, or simply craving a deep-fried treat—this one’s for you!

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Ingredients

For the Fritters:

• 1 tablespoon unsalted butter
• Kernels from 3 ears of fresh corn (or 10 oz frozen, thawed)
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 2 ½ teaspoons sugar
• 1 ½ teaspoons salt
• ¼ teaspoon cayenne pepper
• 1 cup milk
• 3 eggs
• 1 tablespoon hot sauce
• 1 teaspoon Worcestershire sauce
• 1 pound cooked crawfish tail meat, chopped
• Vegetable oil for frying
• Extra salt, for finishing

For the Cajun Remoulade:

• ½ cup mayonnaise
• 1 tablespoon hot sauce
• 1 tablespoon horseradish
• 1 tablespoon Dijon mustard
• 1 tablespoon pickle relish
• Dash of cayenne pepper

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Instructions

1. Sauté the Corn

In a small skillet, melt the butter over medium heat. Add the corn kernels and cook for 2 minutes, stirring occasionally. Remove from heat and let cool.

2. Mix the Dry Ingredients

In a large mixing bowl, sift together the flour, baking powder, sugar, salt, and cayenne pepper.

3. Combine the Wet Ingredients

In a separate bowl, whisk together the milk, eggs, hot sauce, and Worcestershire sauce until smooth.

4. Create the Batter

Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently until just combined—don’t overmix!

5. Fold in Crawfish & Corn

Add the sautéed corn and chopped crawfish meat. Fold together until evenly incorporated.

6. Heat the Oil

In a cast-iron skillet or heavy pan, heat vegetable oil to 325°F (165°C), filling the pan halfway up the sides for shallow frying.

7. Fry the Fritters

Use a 2-tablespoon scoop to drop batter into the hot oil in batches of 6–8 fritters. Fry for 5–6 minutes, turning occasionally until golden brown and cooked through.

8. Drain and Season

Transfer to paper towels and sprinkle with a touch of salt while still hot.

9. Make the Remoulade

In a small bowl, whisk together the mayo, hot sauce, horseradish, Dijon mustard, pickle relish, and a dash of cayenne. Chill until ready to serve.

10. Serve & Enjoy!

Plate the hot fritters alongside a bowl of remoulade for dipping. Best enjoyed immediately with a cold drink!

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Cooking Tips:

• Want extra heat? Add chopped jalapeños or more cayenne to the batter!
• No crawfish? Shrimp makes a great substitute.
• For extra crunch, let the fritters rest on a wire rack after frying.

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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: About 20 fritters
Calories: ~120 kcal per fritter (approx.)

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These Cajun-style fritters are a flavor-packed appetizer or snack you’ll come back to again and again. Crispy edges, tender insides, and that tangy remoulade—pure Southern comfort with a fiery twist!

Let me know if you want a printable version or Pinterest graphic!