Fried Crawfish Étouffée Balls

By á-33360

Ingredients

• 2 cups Quick Crawfish Étouffée, recipe follows
• 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
• 1 (16-ounce) bottle ranch dressing
• 4 chipotle peppers in adobo sauce
• 3 cloves garlic, minced
• 1/2 teaspoon seasoned salt, such as Lawry’s
• 1/2 teaspoon ground black pepper
• Peanut oil, for frying

Details

Adapted from louisianacookin.com

Preparation

Step 1

1. In a large bowl, stir together Quick Crawfish Étouffée,
¼ cup bread crumbs, rice, green onion, hot sauce, salt,
cayenne, and 2 beaten eggs. Chill for 30 minutes.
2. In a medium bowl, whisk together remaining 2 eggs
and milk. Place flour in a separate medium bowl. Place
remaining 2 cups bread crumbs in a third medium bowl.
3. Scoop étouffée mixture into golf-ball-size rounds.
Roll each ball in flour, then egg mixture, then bread
crumbs. Place on a baking sheet and refrigerate until
firm or up to 24 hours (see note).
4. In the work bowl of a food processor, combine ranch
dressing, chipotles in adobo, garlic, seasoned salt, and
pepper. Pulse until combined. Set aside.
5. In a large pot or Dutch oven, pour oil to a depth of
4 inches. Heat over medium heat until a deep-fry or
candy thermometer reads 350º. Fry balls in batches
for about 3 minutes or until golden brown. Serve hot
with ranch dressing mixture.