Spicy Crawfish Hush Puppies with Creole Dipping Sauce
Ingredients
For the Hush Puppies:
1 cup cornmeal
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 cup buttermilk
1 egg, beaten
1 tablespoon hot sauce
1/2 cup cooked crawfish tails, chopped
1/4 cup green onions, chopped
1/4 cup shredded cheddar cheese
Vegetable oil, for frying
For the Creole Dipping Sauce:
1/2 cup mayonnaise
1 tablespoon Creole mustard
1 teaspoon hot sauce
1 teaspoon smoked paprika
1 clove garlic, minced
1 teaspoon lemon juice
Directions
Make the Hush Puppy Batter:
In a large bowl, mix together cornmeal, flour, baking powder, salt, smoked paprika, cayenne pepper, and garlic powder.
In another bowl, whisk together buttermilk, egg, and hot sauce. Add the wet ingredients to the dry ingredients and stir to combine.
Gently fold in the chopped crawfish, green onions, and shredded cheddar cheese. If the batter is too thick, add a bit more buttermilk.
Fry the Hush Puppies:
Heat about 2 inches of vegetable oil in a deep skillet to 350°F.
Drop spoonfuls of batter into the hot oil and fry for 2–3 minutes on each side, or until golden brown and crispy.
Remove the hush puppies from the oil and drain on paper towels.
Prepare the Creole Dipping Sauce:
In a small bowl, mix together mayonnaise, Creole mustard, hot sauce, smoked paprika, garlic, and lemon juice. Stir well and adjust the seasoning to taste.
Serve:
Serve the hush puppies warm with the Creole dipping sauce and enjoy!
Prep Time: 15 mins | Cooking Time: 20 mins | Total Time: 35 mins | Servings: 4