
Crawfish Hushpuppy
Ingredients
- 3 cups AP Flour
- 3 cups Cornmeal
- 4 tbsp. Baking Powder
- 4 tbsp. Sugar
- 2 tbsp. Baking Soda
- 4 tsp. Salt
- 2 tsp. Cajun seasoning
- 1 tsp. Old Bay
- 1 tsp. Cayenne
- 2 1⁄2 C Buttermilk, whole fat
- 4 Eggs
- 2 large yellow onion, grated
- 2 C Corn Kernels, fresh
- 1 1⁄2 lbs. Crawfish, chopped well
- 1⁄2 – 1 C Flour to thicken as needed
Directions
- Whisk together the flour, cornmeal, baking powder, sugar, baking soda, salt, cajun seasoning and cayenne in a large bowl. Stir together buttermilk, eggs, and grated onion with their juice in a medium bowl. Pour over dry ingredients and stir together until just combined. Fold in chopped crawfish. Next, fold in extra ½ – 1 cup flour to thicken.
- Refrigerate for 1 hour.
- Then, scoop out balls of batter and fry for 3-4 minutes at 350 degrees. Remove from fryer, place onto paper towels and salt immediately.