Ingredients
Scale
- 1 lb cooked crawfish tails, chopped
- 4 oz cream cheese, softened
- 2 fresh jalapeños, seeded and finely diced
- 1/4 cup red onion, finely chopped
- 1/4 cup red bell pepper, finely chopped
- 2 garlic cloves, minced
- 1 chopped green onion
- 1/2 cup mozzarella cheese
- 2 tbsp parsley
- 1 tbsp Cajun or Creole seasoning
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1/2 tbsp smoked paprika
- 1 bag voodoo-style chips, crushed finely
- Oil, for frying
Instructions
- In a large bowl, add the chopped crawfish tails, softened cream cheese, diced jalapeños, red onion, red bell pepper, garlic, green onion, mozzarella cheese, and parsley.
- Season with Cajun seasoning, garlic powder, onion powder, and smoked paprika.
- Mix everything together until well combined and creamy.
- Scoop the mixture and roll it into small balls.
- Crush the voodoo-style chips into fine crumbs.
- Roll each crawfish ball in the crushed chips until fully coated.
- Heat oil to 350°F.
- Fry the balls in batches for 2 to 3 minutes, or until golden brown and crispy.
- Remove and drain on a wire rack or paper towel.
- Serve hot alongside your favorite slaw with spicy mayo or ranch.