Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
| Cocktail | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon onion powder
- 3/4 cup milk
- 2 eggs, separated
- 1 tablespoon vegetable oil
- 3 cups cooked rice
- 1 1/2 pounds 3-1/4 cups peeled, cooked crawfish tails*, coarsely chopped
- 1/4 cup minced green pepper
- 1 teaspoon hot pepper sauce
- Vegetable oil for deep-fat frying
- Cocktail sauce or tartar sauce (optional)
- =
Directions
Sift flour, baking powder, salt, black pepper and onion powder into large bowl. Blend milk, egg yolks and oil in small bowl. Add to dry ingredients and stir just until blended. Stir in rice, crawfish, green pepper and pepper sauce. Beat egg whites in small bowl until stiff but not dry; fold into batter.
Drop batter by teaspoonfulls into deep, hot oil. Fry until golden and puffy, 3 to 4 minutes; turn