Savory fritters loaded with chopped crawfish tails and bold Louisiana Creole seasoning.
Hands-free mode with voice commands & timers
No ratings yet
In a large mixing bowl, whisk together the cornmeal, flour, baking powder, sugar, garlic powder, and Cajun seasoning until well combined.
In a separate small bowl, combine the buttermilk and the beaten egg, stirring until smooth.
Fold the chopped crawfish tails and sliced green onions into the dry ingredients until they are evenly distributed.
Gradually pour the buttermilk mixture into the dry ingredients, stirring just until a thick, tacky batter forms; do not overmix.
Heat the vegetable oil in a deep heavy-bottomed pot or Dutch oven to 365 degrees Fahrenheit.
Using a small cookie scoop or two spoons, carefully drop rounded tablespoons of batter into the hot oil, working in small batches to avoid crowding.
Fry the hush puppies for 3 to 4 minutes, turning occasionally, until they are deep golden brown and cooked through.
Use a slotted spoon to remove the fritters and drain them on a wire rack or paper towels; serve immediately while hot.
