The Prudhomme Family Cookbook by Paul Prudhomme

Author:Paul Prudhomme [Prudhomme, Paul]
Language: eng
Format: epub
ISBN: 978-0-06-218811-3
Publisher: HarperCollins
Published: 1987-08-10T16:00:00+00:00

Fried Crawfish Patties

½ cup leftover filling for each patty

Vegetable oil for frying

Shape each ¼ cup of filling into a 3-inch patty about ½ inch thick.

In a large skillet over high heat, heat oil ¼ inch deep until it sizzles when a drop of water is sprinkled in it. Fry the patties in the hot oil until dark golden brown on both sides, about 4 minutes total, turning at least once. Drain on paper towels and also blot tops of patties with paper towels. Serve immediately.

NOTE: Any leftover boiled boudin–hot or chilled–can be cut into desired lengths and fried in the same manner. You need not slice links open to fry them. As they cook, the casings will shrink and may even split, but they’ll surely taste good, no matter what.

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