Boulettes – Fried Crawfish Balls – Fried Shrimp Balls – Fried Crab Balls2004-11-17
- Course: Appetizers
- Yield : 18
- Servings : 18
- Prep Time : 30m
- Cook Time : 10m
- Ready In : 40m
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As a young child growing up, I remember on Friday’s during Lent, my Dad would trade some of his farm goods for fresh shrimp. Mom would make us shrimp stew with fried shrimp balls. As with almost any shrimp dish, crawfish can be used instead.
- 2 pounds shrimp or crawfish or crab
- 2 medium boiled white potatoes
- 1 small grated onion - 1/2 cup
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper
- 1 egg slightly beaten
- 1/4 cup bell pepper chopped fine
- 1/4 cup celery chopped fine
- 1/4 tsp garlic powder optional
- bread crumbs, flour or fish fry - corn flour
- Oil for frying
Peel, boil and mash the potatoes. Clean and finely chop the shrimp or grind shrimp in meat grinder or food processor. Combine with potatoes. Add the onion, bell pepper, celery and spices. Add egg and mix well; form into balls, golf ball size or larger.
As an option for a different flavor you could add bread crumbs or flour to the mixture. My Mom actually added 1/4 flour to the mixture and then rolled them in flour. You could also grate the potatoes and add them raw to the mixture.
Roll the balls in bread crumbs, flour, or fish fry. The balls can be cooked right away but will cook better if chilled for at least an hour. Heat oil to 360 or 375 degrees or until a speck of flour dropped in the oil dances on the surface. Deep fry until golden brown.
Serve alone or with your favorite dipping sauce goes really great with crab or shrimp stew.