We have gotten side tracked and not been as diligent about following up with our fritter fiesta. One fritter which was tasty and equally funky is our crawfish fritter. The twist was in placing the fritter batter on sheets of nori and then dropping them in the oil. They turned into fritter tacos, well sort of.
Here is our Asian spiced Crawfish-Nori Fritter.
1 cup AP flour
1/2cup brown rice flour
1teaspoon baking powder
1/2teaspoon fine sea salt
1tablespoon sesame seeds
1/2teaspoon togarishi
1/4teaspoon garlic powder
1egg, lightly beaten
1cup milk
1teaspoon roasted sesame oil
1teaspoon hoisin sauce
1/2teaspoon white miso
4oz. fromage blanc
1tablespoon chopped celery leaves
1cup cooked crawfish tails
Three sheets of nori, toasted and cut into 11/2”squares
Whisk together flours, baking powder, salt, sesame seeds, togarishi and garlic powder in a medium sized bowl. In a separate bowl whisk together egg, milk, sesame oil, hoisin sauce and miso and pour over dry ingredients. Stir to combine completely. Add fromage blanc and stir to blend. Fold in crawfish tails till thoroughly combined.
Add peanut or canola oil to a medium sized pot and fill to a depth of three inches. Heat oil to 370ºF. Spoon a tablespoon of batter onto a square of nori, slide into the oil and fry between 355ºF and 365ºF turning occasionally until the fritters are a deep golden brown, approximately 4-6 minutes. Remove from pan and drain on paper towels. Serve hot with garlic chili sauce.
