Crispy Crawfish Bacon Hushpuppies
Indulge in these savory Crawfish Hushpuppies, where crispy bacon meets tender crawfish and fresh corn. Perfectly seasoned with Creole spice, these golden-brown bites are ideal for gatherings or a cozy dinner. Serve them with a zesty Creole Rémoulade for an unforgettable taste of Southern comfort.
ingredients
- 6 slices bacon, chopped
- 1/4 cup minced onion
- 1/4 cup minced celery
- 1 jalapeño, seeded and minced
- 8 oz. cooked crawfish tails, chopped
- 1 cup fresh corn kernels
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 tsps. baking powder
- 1 tsp. Creole seasoning
- 1/2 tsp. baking soda
- 1 1/4 cups whole buttermilk
- 1 large egg
- Vegetable oil, for frying
- Creole Rémoulade (recipe follows)
- Chopped fresh parsley, for garnish
steps
- 1.
In a large skillet, cook bacon over medium heat until crisp.
- 2.
Remove bacon using a slotted spoon and let drain on paper towels, reserving 1 tbsp. drippings in skillet.
- 3.
Add onion, celery, and jalapeño to skillet; cook until just tender, about 5 minutes. Spoon into a large bowl.
- 4.
Stir in bacon, crawfish, and corn into the bowl.
- 5.
In a medium bowl, whisk together cornmeal, flour, baking powder, Creole seasoning, and baking soda.
- 6.
Add buttermilk and egg, whisking until the mixture is smooth.
- 7.
Stir in the crawfish mixture until well combined.
- 8.
In a large Dutch oven, pour oil to a depth of 4 inches, and heat over medium heat until it reaches 350°F.
- 9.
Working in batches, drop batter by heaping tablespoons into hot oil.
- 10.
Fry until golden brown, 3 to 4 minutes per side. Let drain on a wire rack set over paper towels.
- 11.
Serve hot with Creole Rémoulade and garnish with parsley, if desired.
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