Fried Crawfish Etouffee Balls
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fried balls made from crawfish etouffee, rice, and breadcrumbs, served with chipotle mayo. Crispy outside and savory within, these Louisiana-style bites are perfect for parties or appetizers.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 2 cups Quick Crawfish Etouffee, (recipe follows)
- 2 1/4 cups plain bread crumbs, (divided)
- 2 cups cooked and cooled jasmine rice
- 1/2 cup chopped green onion
- 2 teaspoons hot sauce
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 4 large eggs, (divided)
- 1 cup whole milk
- 2 cups all purpose flour
- peanut oil
- 1 (0.4-oz) packet Buttermilk Ranch Hidden Valley Ranch Mix (0.4-ounce)
- 3/4 cup low-fat buttermilk
- 1/3 cup mayonnaise
- 1/2 to 1 chipotle pepper, (minced)
At a glance
PER SERVING
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 978mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 414mg
- Calcium
- 152mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 978MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.