From the Kitchen: Crispy Crawfish Fritters

eighty3 executive chef Connor O'Neill has added a new bar snack to the dinner menu that’s perfect for Southern summer gatherings. These crispy crawfish fritters may take some time in the kitchen, so fix a big glass of ice cold lemonade to sip while you stir up this dish!

1 pound crawfish tails, some reserved for topping
2 pounds rock shrimp
2 cups manufacturing cream
2 ounces egg whites
3 tablespoons lemon juice
2 tablespoons ketchup
¼ teaspoon cayenne pepper

Process all ingredients except cream in a food processor. Scrape down bowl and continue processing, slowly incorporating cream. Lay into plastic wrap and roll into 1” tubes, making sure to tie ends properly. Cook in heavy bottomed pot with rapidly boiling water for 5 minutes; then place in ice bath and chill well. Cut into 1” discs.

1 cup flour
¾ cup corn flour
1 ounce baking powder
1-1/2 cups water

Combine all ingredients and let rest for 10 minutes before using.

Ginger Syrup:
2 cups sugar
½ cup water
½ teaspoon ground ginger
1 tablespoon fresh ginger
½ cup lemon juice

Place all ingredients in heavy bottomed pot and bring to a boil. Reduce heat and simmer for 2 minutes.

Puffed Rice:
½ cup wild rice mix

In a very hot sauté pan, add ¼ of rice and shake constantly until rice doubles in size and puffs well. Season with salt and repeat until all rice is done.

Steam reserved crawfish tails. Batter fritter base discs and cook in fryer for 2 minutes each. Spoon puffed rice in a serving dish, reserving one teaspoon for topping. Drizzle puffed rice base with ginger syrup and top with fried fritter disks and steamed crawfish. Sprinkle with chives and puffed rice.