Description
Golden, crispy, and packed with bold Louisiana flavors, these hush puppies are the ultimate Southern bite. Made with tender crawfish tails, spicy seasonings, and melty cheese, they are fried to perfection and paired with a zesty Creole dipping sauce. Whether served as an appetizer, snack, or side dish, these hush puppies will steal the show at any gathering!
Ingredients
For the Hush Puppies:
- 1 cup cornmeal
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- ½ teaspoon garlic powder
- ½ cup buttermilk
- 1 egg, beaten
- 1 tablespoon hot sauce
- ½ cup cooked crawfish tails, chopped
- ¼ cup green onions, 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
- 1 teaspoon smoked paprika
- 1 clove garlic, minced
- 1 teaspoon lemon juice
Instructions
In a large mixing bowl, combine cornmeal, all-purpose flour, baking powder, salt, smoked paprika, cayenne pepper, and garlic powder. Stir well to ensure all dry ingredients are evenly mixed. This will help distribute the flavors throughout the hush puppies.
In a separate bowl, whisk together buttermilk, beaten egg, and hot sauce. The buttermilk adds moisture and a slight tang, while the egg helps bind the batter together. Hot sauce enhances the spicy kick, making these hush puppies irresistibly flavorful.
Slowly pour the wet ingredients into the dry ingredients while stirring gently. Be careful not to overmix, as this can make the hush puppies dense instead of light and fluffy. Stir just until combined.
Gently fold in the chopped crawfish tails, green onions, and shredded cheddar cheese. If the batter feels too thick, add a splash of buttermilk until it reaches a thick but scoopable consistency. The crawfish adds a sweet, briny taste, while the cheese provides a rich, creamy texture.
Pour about 2 inches of vegetable oil into a deep skillet or Dutch oven. Heat the oil to 350°F (175°C) using a cooking thermometer. Maintaining this temperature is key—if the oil is too hot, the hush puppies will burn on the outside while remaining raw inside. If too cool, they’ll become greasy.
Using a small spoon or cookie scoop, drop tablespoon-sized portions of batter into the hot oil. Fry in batches, making sure not to overcrowd the skillet. Cook for 2–3 minutes per side, flipping halfway, until they turn golden brown and crispy.
Using a slotted spoon, remove the hush puppies from the oil and place them on a paper towel-lined plate to drain any excess oil. Let them cool slightly before serving to allow the flavors to settle.
In a small bowl, whisk together mayonnaise, Creole mustard, hot sauce, smoked paprika, minced garlic, and lemon juice. Adjust the spice level to your preference by adding more hot sauce or paprika. The tangy, smoky flavors of this sauce perfectly complement the crispy hush puppies.
Serve the hush puppies warm, with a generous side of Creole dipping sauce. These crispy bites are perfect on their own or as a side dish to fried catfish, gumbo, or barbecue. Enjoy the spicy, cheesy, and crispy goodness in every bite!
Notes
- Use fresh crawfish tails whenever possible. They add a natural sweetness and depth of flavor that frozen crawfish may lack. If using frozen, be sure to thaw and drain them completely to prevent excess moisture in the batter.
- Don’t overmix the batter! Overmixing can lead to dense hush puppies instead of a light, airy texture.
- Keep the oil temperature steady at 350°F (175°C). If the oil is too hot, the hush puppies will burn outside but remain raw inside. If too cool, they’ll absorb excess oil and turn greasy.
- Fry in batches. Overcrowding the pan can cause the oil temperature to drop, leading to soggy hush puppies.
- Make it spicier! Increase the cayenne pepper, hot sauce, or even add diced jalapeños for extra heat.
- Experiment with cheese. Cheddar adds a classic creamy texture, but Pepper Jack, smoked gouda, or Monterey Jack can enhance the flavor even more.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
Nutrition
- Calories: 280
- Sodium: 450mg
- Protein: 8g
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