Description
Incorporating zingy flavors and delightful textures, these Spicy Crawfish Hush Puppies with Creole Dipping Sauce are not just a recipe; they’re an experience!
Ingredients
Scale
- ½ teaspoon garlic powder
- ½ cup cooked crawfish tails, chopped
- 1 tablespoon hot sauce
- ½ cup shredded cheddar cheese
- ½ teaspoon salt
- 1 cup cornmeal
- ½ cup all-purpose flour
- ½ teaspoon cayenne pepper
- 1 teaspoon baking powder
- ½ cup buttermilk
- ½ teaspoon smoked paprika
- 1 egg, beaten
- ¼ cup chopped green onions
- Vegetable oil, for frying
- For the Creole Dipping Sauce:
- ½ cup mayonnaise
- 1 clove garlic, minced
- 1 teaspoon smoked paprika
- 1 tablespoon Creole mustard
- 1 teaspoon lemon juice
- 1 teaspoon hot sauce
Instructions
- Start by preparing the dry mix for your hush puppies. In a large mixing bowl, combine cornmeal, all-purpose flour, baking powder, salt, paprika, cayenne pepper, and garlic powder. Whisk these ingredients together until thoroughly combined.
- In a separate bowl, whisk together the buttermilk, egg, and hot sauce. Once mixed, pour the wet ingredients into the bowl of dry ingredients.
- Carefully fold the dry mixture into the wet mixture using a spatula. Once the mixture comes together, fold in the chopped crawfish tails, green onions, and shredded cheddar cheese.
- Next, pour about 2 inches of vegetable oil into your frying pan and heat it to 350°F.
- Using a spoon or an ice cream scoop, drop balls of the batter into the hot oil. Fry the hush puppies for 2 to 3 minutes on each side, or until golden brown.
- As the hush puppies cool for a minute, mix together the mayonnaise, minced garlic, smoked paprika, Creole mustard, lemon juice, and hot sauce for the dipping sauce.
Notes
These hush puppies can be doubled or halved easily, and can be made ahead by preparing the batter and storing it in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
Nutrition
- Calories: 250 kcal
- Sodium: 500 mg
- Protein: 10 g