5 green onions, thinly sliced

2 garlic cloves, pressed

1/2 t. salt

1 T. cornstarch

1/4 t. pepper

3 12-oz. cans niblet corn, drained

1/2 lb. crawfish tailmeat, chopped

3 eggs, beaten

Oil for frying

Tartar or remoulade sauce **

In a medium bowl, mix together all ingredients except oil and sauce. Heat 1/4″ oil in large skillet over medium heat. Spoon batter into hot oil in batches, 1 T. at a time. Fry, turning once, until browned on both sides, about 3 minutes. Drain on paper towels and serve warm or at room temperature with tartar or remoulade sauce. **Remoulade Sauce is available in grocery stores in the seafood department.