Louisiana Fried Crawfish Balls
Louisiana Fried Crawfish Balls
Ingredients
For Breading and Frying
- 1 cup all-purpose flour
- 2 eggs, beaten
- 2 cups Panko breadcrumbs
- 4 cups vegetable oil, for frying
Instructions
- 1
In a large bowl, combine the finely diced bell peppers, finely chopped green onions, chopped crawfish tails, shredded mozzarella cheese, softened cream cheese, grated Parmesan cheese, garlic powder, onion powder, Cajun seasoning, salt, and black pepper. Mix thoroughly until all ingredients are well combined.
⏱️ 10 min
- 2
Using a small scoop or your hands, form the crawfish mixture into 1-inch balls. Place the formed balls on a baking sheet lined with parchment paper.
⏱️ 10 min
- 3
Set up a breading station: Place the all-purpose flour in one shallow dish, the beaten eggs in a second shallow dish, and the Panko breadcrumbs in a third shallow dish.
⏱️ 2 min
- 4
Dredge each crawfish ball first in the flour, shaking off any excess. Then dip it into the beaten egg, ensuring it's fully coated. Finally, roll it in the Panko breadcrumbs, pressing gently to ensure a good coating.
⏱️ 8 min
- 5
In a large heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F. Use a thermometer to ensure the correct temperature.
⏱️ 5 min•🌡️ 350
- 6
Carefully place a few crawfish balls into the hot oil, being careful not to overcrowd the pot. Fry for 3-4 minutes, or until golden brown and cooked through, turning occasionally for even browning.
⏱️ 5 min•🌡️ 350
- 7
Using a slotted spoon, remove the fried crawfish balls from the oil and place them on a wire rack set over paper towels to drain excess oil.
⏱️ 2 min
- 8
Repeat with the remaining crawfish balls. Serve hot with your favorite dipping sauce.
⏱️ 8 min
Kitchen Tools
Nutrition Facts (per serving)
Louisiana Fried Crawfish Balls
For Breading and Frying
- 1 cup all-purpose flour
- 2 eggs, beaten
- 2 cups Panko breadcrumbs
- 4 cups vegetable oil, for frying
Instructions
- 1
In a large bowl, combine the finely diced bell peppers, finely chopped green onions, chopped crawfish tails, shredded mozzarella cheese, softened cream cheese, grated Parmesan cheese, garlic powder, onion powder, Cajun seasoning, salt, and black pepper. Mix thoroughly until all ingredients are well combined.
⏱️ 10 min - 2
Using a small scoop or your hands, form the crawfish mixture into 1-inch balls. Place the formed balls on a baking sheet lined with parchment paper.
⏱️ 10 min - 3
Set up a breading station: Place the all-purpose flour in one shallow dish, the beaten eggs in a second shallow dish, and the Panko breadcrumbs in a third shallow dish.
⏱️ 2 min - 4
Dredge each crawfish ball first in the flour, shaking off any excess. Then dip it into the beaten egg, ensuring it's fully coated. Finally, roll it in the Panko breadcrumbs, pressing gently to ensure a good coating.
⏱️ 8 min - 5
In a large heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F. Use a thermometer to ensure the correct temperature.
⏱️ 5 min•🌡️ 350 - 6
Carefully place a few crawfish balls into the hot oil, being careful not to overcrowd the pot. Fry for 3-4 minutes, or until golden brown and cooked through, turning occasionally for even browning.
⏱️ 5 min•🌡️ 350 - 7
Using a slotted spoon, remove the fried crawfish balls from the oil and place them on a wire rack set over paper towels to drain excess oil.
⏱️ 2 min - 8
Repeat with the remaining crawfish balls. Serve hot with your favorite dipping sauce.
⏱️ 8 min