Crispy, cheesy, and packed with bold Louisiana flavors! These hush puppies are irresistible with a spicy Creole dipping sauce.
Ingredients:
For the Hush Puppies: 1 cup cornmeal ½ cup all-purpose flour, sifted 1 teaspoon baking powder ½ teaspoon salt ½ teaspoon smoked paprika ½ teaspoon cayenne pepper ½ teaspoon garlic powder ½ cup buttermilk 1 egg, lightly beaten 1 tablespoon hot sauce ½ cup cooked crawfish tails, chopped ¼ cup green onions, finely chopped ½ cup shredded cheddar cheese Vegetable oil, for frying For the Creole Dipping Sauce: ½ cup mayonnaise 1 tablespoon Creole mustard 1 teaspoon hot sauce (or more for extra heat) 1 teaspoon smoked paprika 1 clove garlic, finely minced 1 teaspoon lemon juice
Directions: 1️⃣ In a large bowl, whisk together the cornmeal, flour, baking powder, salt, smoked paprika, cayenne, and garlic powder.
2️⃣ In a separate bowl, whisk the buttermilk, egg, and hot sauce until smooth. Pour into the dry ingredients and stir until just combined.
3️⃣ Fold in the crawfish, green onions, and cheddar cheese. The batter should be thick but slightly moist—add a splash more buttermilk if needed.
4️⃣ Heat 2 inches of vegetable oil in a deep skillet over medium-high heat until it reaches 350°F.
5️⃣ Using a spoon or small scoop, drop the batter into the hot oil. Fry in batches for 2–3 minutes per side, or until golden brown and crispy.
6️⃣ Transfer to a paper towel-lined plate to drain excess oil.
7️⃣ While the hush puppies cool slightly, mix all the dipping sauce ingredients in a small bowl. Adjust the spice to taste.
8️⃣ Serve warm with the Creole dipping sauce and enjoy!
