Barbecue Bites: Crawfish Fritters

Nothing makes a Southerner happier than rolling stuff into balls and frying it. Breaking open a warm, fried ball of cheesy goodness does a body good. 

These crawfish fritters by Chef Eusebio Gongora utilize crawfish tails from Indie Plate as well as BBQ aioli made with Jay D's Louisiana Barbecue Sauce, available online here. 

Be sure to look here for more BBQ recipes!

Crawfish Fritters with Jay D's Louisiana Barbecue Aioli. Photo courtesy of Maria Do at Indie Plate. 

Crawfish Fritters

1 lb Crawfish
1 cup yellow onion, ¼” diced
½ cup Bell pepper, ¼” diced
½ cup Celery, ¼” diced
1 tbsp Butter
2 tbsp garlic, minced
1 cup Cornmeal
2 Eggs
1 cup Smoked cheddar cheese
2 cups Slap Ya Mama fish fry
1 cup BBQ Aioli (see recipe below)

Heat a skillet over medium high heat. Melt butter and add onion, bell pepper, and celery and sauté for 2 to 3 minutes until the vegetables start to get soft. Add garlic and crawfish and sauté for an additional 2 to 3 minutes. Remove cooked vegetables and crawfish from heat and place in a mixing bowl. Add cornmeal, eggs, and cheddar cheese and mix until balls can be formed. Heat oil to 350 degrees. Form balls and roll them into the fish fry. Drop fritters into heated oil and allow to fry for 3 to 4 minutes until they are golden brown. Pull fritters from the oil and place onto a paper towel lined plate to drain excess oil. Serve with a side of BBQ Aioli for dipping.

Jay D's Louisiana Barbecue Aioli

1 cup of mayonnaise
¼ cup of Jay D's Louisiana Barbecue Sauce
3 teaspoons of Apple Cider Vinegar
1½ teaspoon of Slap Ya Mama Original Cajun Seasoning
¼ teaspoon garlic powder



Combine all ingredients and let chill for at least 30 minutes.