🌎 The World Cookbook

2 cups Quick Crawfish Étouffée, recipe follows
2¼ cups plain bread crumbs, divided
2 cups cooked and cooled jasmine rice
½ cup chopped green onion
2 teaspoons hot sauce
1 teaspoon salt
½ teaspoon cayenne pepper
4 large eggs, divided
1 cup whole milk
2 cups all-purpose flour
1 (16-ounce) bottle ranch dressing
4 chipotle peppers in adobo sauce
3 cloves garlic, minced
½ teaspoon seasoned salt, such as Lawry’s
½ teaspoon ground black pepper
Peanut oil, for frying

In a large bowl, stir together Quick Crawfish Etouffee, ¼ cup bread crumbs, rice, green onion, hot sauce, salt, cayenne, and 2 beaten eggs. Chill for 30 minutes. In a medium bowl, whisk together remaining 2 eggs and milk. Place flour in a separate medium bowl. Place remaining 2 cups bread crumbs in a third medium bowl. Scoop étouffée mixture into golf-ball-size rounds. Roll each ball in flour, then egg mixture, then bread crumbs. Place on a baking sheet and refrigerate until firm or up to 24 hours (see note). In the work bowl of a food processor, combine ranch dressing, chipotles in adobo, garlic, seasoned salt, and pepper. Pulse until combined. Set aside. In a large pot or Dutch oven, pour oil to a depth of 4 inches. Heat over medium heat until a deep-fry or candy thermometer reads 350º. Fry balls in batches for about 3 minutes or until golden brown. Serve hot with ranch dressing mixture. Note: Balls may be frozen at this point in step 3. Place balls on a baking sheet, and freeze until completely solid. Transfer to a heavy-duty resealable plastic bag, and freeze for up to 6 months. Let thaw in refrigerator overnight before frying.