Beazell's Cook Book

Crawfish Fritters by Mary Theriot

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2 cups all purpose flour
1 tablespoon baking powder
2 tsp Beazell’s Cajun Seasoning
Pinch of Salt
1 cup milk
Dash Tobasco sauce
2 eggs, beaten
1/2  cup green onion, finely chopped
1 tsp. garlic, minced
2 tablespoons oil
1 pound crawfish (or shrimp if prefered – crab meat also goes well in this)
 
In a mixing bowl sift together flour, baking powder and seasoning.
 
In another bowl mix remaining ingredients except for crawfish.  Add to dry ingredients until well blended.  Add in crawfish until well mixed.
Drop by tablespoonfuls into oil at 350 F for approximately 3 1/2 minutes or until done.

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