Fried Crawfish Etouffee Balls

Let me tell you about my love for Fried Crawfish Etouffee Balls. It all started during a family gathering in Louisiana, where the aroma of sizzling seafood filled the air. I remember the joy on everyone’s faces as they took their first bite of these crispy, golden delights. The combination of rich crawfish etouffee, perfectly seasoned breading, and a dash of heat became an instant favorite. It was a dish that brought us all together, sharing stories and laughter over a plate of these mouthwatering balls. Ever since that day, I knew I had to recreate this special dish in my own kitchen.

Fried Crawfish Etouffee Balls Shopping List

Gathering the right ingredients is key to making delicious Fried Crawfish Etouffee Balls. Each component plays a crucial role in creating that perfect blend of flavors. The star of the show, of course, is the crawfish etouffee, which provides a rich and savory base. Fresh green onions add a burst of freshness, while hot sauce gives that much-needed kick. With a mix of other ingredients like bread crumbs and eggs, you’ll create a satisfying texture that’s both crispy and tender.

• 2 cups Quick Crawfish Etouffee: This is the base of your dish, packed with flavor.
• 2 1/4 cups plain bread crumbs: Used for coating, providing that crispy texture.
• 2 cups cooked and cooled jasmine rice: Adds substance and helps bind everything together.
• 1/2 cup chopped green onion: Provides freshness and a mild onion flavor.
• 2 teaspoons hot sauce: Gives a spicy kick that elevates the dish.
• 1 teaspoon salt: Essential for enhancing flavors.
• 1/2 teaspoon cayenne pepper: Adds more heat to the mix.
• 4 large eggs: Used for binding the ingredients together.
• 1 cup whole milk: Adds moisture and richness.
• 2 cups all-purpose flour: For dredging the balls before frying.
• Peanut oil: For frying, providing a high smoke point and a subtle flavor.
• 1 (0.4-oz) packet Buttermilk Ranch Hidden Valley Ranch Mix: Adds a creamy flavor to the ranch.
• 3/4 cup low-fat buttermilk: For the ranch dressing, making it creamy and tangy.
• 1/3 cup mayonnaise: Adds richness to the ranch dressing.
• 1/2 to 1 chipotle pepper: Minced for an extra smoky flavor in the ranch.

How to Cook Fried Crawfish Etouffee Balls

Cooking Fried Crawfish Etouffee Balls is a straightforward and joyful process. Follow these steps to create a dish that’s perfect for gatherings or a cozy night in. You’ll love how each step brings you closer to that crispy, flavorful final product.

1. In a large bowl, combine Crawfish Etouffee, 1/4 cup of bread crumbs, rice, green onion, hot sauce, salt, cayenne, and 2 beaten eggs. Mix everything together until well combined. The mixture should be somewhat sticky but hold together well. Cover the bowl with plastic wrap and refrigerate for 30 minutes to allow the flavors to meld and the mixture to firm up.
2. While that’s chilling, in a medium bowl, whisk together the remaining 2 eggs and milk until fully combined. In a separate bowl, place the flour, and in another, put the remaining bread crumbs. Set up your dredging station with these bowls.
3. After the mixture has chilled, scoop out portions the size of golf balls. You want them to be bite-sized but substantial enough to hold up during frying. Roll each ball in the flour first, then dip it into the egg mixture, and finally coat it with the bread crumbs. Arrange them on a baking sheet. This process ensures a perfect crispy coating.
4. Once all the balls are coated, place them in the refrigerator to firm up for at least 2 to 3 hours, or up to 24 hours if you want to prepare them ahead of time.
5. When you’re ready to fry, pour peanut oil into a Dutch oven to a depth of about 4 inches. Heat the oil over medium heat until it reaches 350 degrees. Use a thermometer to ensure the temperature is just right; this will help achieve that glorious golden brown exterior.
6. Fry the balls in batches, ensuring not to overcrowd the pot. Cook each batch for about 3 minutes, or until they are golden brown and crispy. If you have less oil, like I did, you might need to flip them halfway through and cook for an additional 2 to 3 minutes.
7. While the balls are frying, let’s prepare the Chipotle Ranch. In a medium bowl, combine the ranch mix, buttermilk, and mayonnaise. Whisk everything together until smooth, then stir in the minced chipotle pepper. Taste and adjust the seasoning if needed.
8. Once the Fried Crawfish Etouffee Balls are cooked, remove them from the oil using a slotted spoon and let them drain on paper towels.
9. Serve the balls warm with the Chipotle Ranch on the side for dipping. You’ll love how the creamy ranch dressing complements the crispy, spicy balls.

Pro Tips and Tweaks

To help you create the best Fried Crawfish Etouffee Balls, here are some pro tips and tweaks that I’ve gathered over the years:

• Storage: Leftover Fried Crawfish Etouffee Balls can be stored in an airtight container for up to 3 days in the refrigerator.
• Freezing: You can freeze the uncooked balls before frying them. Just lay them on a baking sheet, freeze until solid, then transfer them to a freezer bag. Fry them directly from frozen!
• Pairing: These balls pair wonderfully with a simple arugula salad or some spicy coleslaw for a complete meal.
• Experiment: Feel free to experiment with the spices in the crawfish etouffee. Everyone has their own preferences, so make it your own!
• Garnish: Consider garnishing with fresh herbs or additional chopped green onions for a pop of color and freshness.

Serving This Fried Crawfish Etouffee Balls

When it comes to serving Fried Crawfish Etouffee Balls, there are countless ways to make them shine at your next gathering. Here are some ideas to inspire you:

• As an Appetizer: Serve these crispy delights as a starter at your next cocktail party. They’ll be a hit!
• Main Dish: Pair the balls with a side of steamed vegetables or a light salad for a satisfying main course.
• Game Day Snack: These are perfect for game day. Set up a dipping station with different sauces for variety.
• Family Dinner: Make them the star of a family dinner, served alongside your favorite rice or pasta dish.
• Potluck Favorite: Bring them to a potluck. They’re easy to transport and sure to impress everyone!
• Seasonal Serving: These are great during the fall season, as the spices warm you up and are perfect for social gatherings.

FAQ

Conclusion

This recipe for Fried Crawfish Etouffee Balls is not just a meal; it’s an experience filled with flavor and tradition. The combination of crunchy breadcrumbs, savory crawfish, and zesty spices is sure to impress anyone at your table. I encourage you to try making them yourself; they’re easier than you might think and perfect for sharing with loved ones. Enjoy every delicious bite!

Fried Crawfish Etouffee Balls

The ultimate comfort food, these Fried Crawfish Etouffee Balls are crispy on the outside, savory on the inside, and bursting with flavor. Perfect for appetizers or a hearty main dish, they're an easy weeknight dinner that will satisfy your cravings tonight!

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Servings: 4 servings

Course: Appetizers

Cuisine: American

Calories: 310

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups Quick Crawfish Etouffee
• 2 1/4 cups plain bread crumbs divided
• 2 cups cooked and cooled jasmine rice
• 1/2 cup chopped green onion
• 2 teaspoons hot sauce
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 4 large eggs divided
• 1 cup whole milk
• 2 cups all purpose flour
• peanut oil
• 1 (0.4-oz) packet Buttermilk Ranch Hidden Valley Ranch Mix 0.4-ounce
• 3/4 cup low-fat buttermilk
• 1/3 cup mayonnaise
• 1/2 to 1 chipotle pepper minced

Equipment

• Skillet
• Wooden Spoon
• Oven
• Chef's Knife
• Whisk
• Mixing Bowl

Method

 

1. In a large bowl, combine Crawfish Etouffee, 1/4 cups bread crumbs, rice, green onion, hot sauce, salt, cayenne, and 2 beaten eggs. Refrigerate for 30 minutes.
2. In a medium bowl, whisk together 2 eggs and milk. Place flour in a second bowl and remaining bread crumbs in a third bowl.
3. Scoop etouffee mixture into balls the size of a golf ball. Roll each ball in flour, then egg mixture, and finally the bread crumbs. Place on a baking sheet and refrigerate until firm, at least 2-3 hours and up to 24 hours.
4. Pour oil to a depth of 4 inches in a Dutch oven. Heat oil over medium heat until oil temperature reaches 350 degrees. Fry balls in batches for about 3 minutes, until they are golden brown.
5. To make Chipotle Ranch: In a medium bowl, combine ranch mix, buttermilk, and mayo and whisk until smooth. Stir in chipotle.

Notes

• Tip 1: Leftover Fried Crawfish Etouffee Balls can be stored in an airtight container for up to 3 days in the refrigerator.
• Tip 2: You can freeze the uncooked balls before frying them. Just lay them on a baking sheet, freeze until solid, then transfer them to a freezer bag. Fry them directly from frozen!
• Tip 3: These are perfect for game day. Set up a dipping station with different sauces for variety.
• Tip 4: Consider garnishing with fresh herbs or additional chopped green onions for a pop of color and freshness.
• Tip 5: Feel free to experiment with the spices in the crawfish etouffee. Everyone has their own preferences, so make it your own!

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Meet Brooke Davis

I’m all about cozy, comforting food made with fresh, local ingredients. I develop most of our weeknight dinners and heartier main dishes. My specialty is taking a classic comfort food and giving it a bright, California twist. We all cook and test together, but I’m usually the one in charge of the main event and making sure every recipe is perfect.