From Denny: Like to make easy fritters for the family for a quick meal? I sure remember those yummy clam or corn fritters my mother used to make on Saturdays when I was a kid. Apple fritters are equally tasty, especially when dusted with some cinnamon and sugar. So, when I run across yet another variation to The Fritter Family then I'm game to try it.
This new fritter recipe comes from New Orleans Chef John Besh and Zatarain's. Claw crabmeat, corn and small shrimp are featured in this recipe along with its own special tomato creole dressing. Pull out your food processor to make this easy tasty dressing of Creole seasoning, garlic, Creole mustard (like stone ground mustard) and tomato. Chill for an hour and then you are off to the dinner races!
In Louisiana we often prefer heavy iron skillets in which to deep fry for dishes like fritters. If you have a special electric deep fat fryer then feel free to use that as well. Around small children it would prove safer anyway. Iron skillets are more a romantic historical sentiment that reminds us of our grandmothers - than necessary technology. :)
These fritters are made with the flour mixture that is a hush puppy mix from Zatarain's which saves time so you don't have to stop and measure flour, corn meal and spices. Any products that save time in the hectic world of working people, especially parents, are welcome!
Tell the world how you really feel about coming back to work
* * * Support Warriors Pearl Foundation - contributing to fund efforts to help homeless female military veterans come home. Visit Denny Lyon Gifts @ CafePress.com - see what's new! Crabmeat-Shrimp Fritters with Creole Tomato Dressing
From: Chef John Besh of New Orleans, Louisiana, USA and Zatarain's
Makes: 8 servings
Prep Time: 15 minutes
Refrigerate Time: 1 hour
Cook Time: 15 minutes
Ingredients:
Creole Tomato Dressing:
1 small Creole tomato, seeded and chopped
1 clove garlic
2 tablespoons ZATARAIN'S® Creole Mustard
3/4 tablespoon ZATARAIN'S® Creole Seasoning
Crabmeat and Shrimp Fritters:
Vegetable oil, for frying
1 cup (1/2 package) ZATARAIN'S® Crispy Southern Hush Puppy Mix
1 small onion, finely chopped
2 cloves garlic, finely chopped
2 tablespoons chopped chives
1/2 teaspoon ZATARAIN'S® Creole Seasoning
1/2 cup water
1/4 pound claw crabmeat
1/4 pound cooked peeled small shrimp, coarsely chopped
1/2 cup thawed frozen corn
Directions:
1. For the Dressing: place all ingredients in food processor; cover. Process until smooth. Spoon into small bowl. Cover. Refrigerate at least 1 hour to blend flavors.
2. For the Fritters: mix Hush Puppy Mix, onion, garlic, chives and Creole Seasoning in large bowl. Add water; mix just until moistened. Gently stir in crabmeat, shrimp and corn.
3. Pour oil into heavy skillet, filling no more than 1/3 full. Heat to 375°F on medium heat. Drop batter by heaping tablespoonfuls, a few at a time, into hot oil. Fry 3 to 4 minutes or until golden brown. Drain on paper towels. Serve fritters with Creole Tomato Dressing.
Nutritional Info Per Serving
Calories: 441 Sodium: 734
Fat: 37 Carbohydrates: 19
Cholesterol: 52 Fiber: 1 Protein: 8
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Ingredients:
Creole Tomato Dressing:
1 small Creole tomato, seeded and chopped
1 clove garlic
2 tablespoons ZATARAIN'S® Creole Mustard
3/4 tablespoon ZATARAIN'S® Creole Seasoning
Crabmeat and Shrimp Fritters:
Vegetable oil, for frying
1 cup (1/2 package) ZATARAIN'S® Crispy Southern Hush Puppy Mix
1 small onion, finely chopped
2 cloves garlic, finely chopped
2 tablespoons chopped chives
1/2 teaspoon ZATARAIN'S® Creole Seasoning
1/2 cup water
1/4 pound claw crabmeat
1/4 pound cooked peeled small shrimp, coarsely chopped
1/2 cup thawed frozen corn
Directions:
1. For the Dressing: place all ingredients in food processor; cover. Process until smooth. Spoon into small bowl. Cover. Refrigerate at least 1 hour to blend flavors.
2. For the Fritters: mix Hush Puppy Mix, onion, garlic, chives and Creole Seasoning in large bowl. Add water; mix just until moistened. Gently stir in crabmeat, shrimp and corn.
3. Pour oil into heavy skillet, filling no more than 1/3 full. Heat to 375°F on medium heat. Drop batter by heaping tablespoonfuls, a few at a time, into hot oil. Fry 3 to 4 minutes or until golden brown. Drain on paper towels. Serve fritters with Creole Tomato Dressing.
Nutritional Info Per Serving
Calories: 441 Sodium: 734
Fat: 37 Carbohydrates: 19
Cholesterol: 52 Fiber: 1 Protein: 8
Check out awesome Louisiana eating: oysters, shrimp, crawfish, gumbo, jambalaya
* * * Support Warriors Pearl Foundation - contributing to fund efforts to help homeless female military veterans come home. Visit Denny Lyon Gifts @ CafePress.com - see what's new!
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* * * Support Warriors Pearl Foundation - contributing to fund efforts to help homeless female military veterans come home. Visit Denny Lyon Gifts @ CafePress.com - see what's new!
Subscribe in a reader to Comfort Food From Louisiana* Check out Dennys News Politics Comedy Science Arts & Food - a place where all my 24 blogs link so you can choose from among the latest posts all in one place. A free to read online newspaper from independent journalist blogger Denny Lyon. *
*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!
