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

  1. 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.  
  2. Refrigerate for 1 hour.
  3. 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.