Crawfish-Chive Cornmeal Cakes
 
Makes 18 to 20
Ingredients
  • 1 cup self-rising flour
  • 1 cup self-rising yellow cornmeal
  • 2 teaspoons sugar
  • 1 teaspoon garlic powder
  • ¼ teaspoon ground black pepper
  • ¾ cup whole buttermilk, room temperature
  • ⅓ cup water, room temperature
  • ¼ cup vegetable oil, plus more for frying
  • 2 large eggs, room temperature
  • ½ cup chopped crawfish tails, drained and rinsed
  • ¼ cup finely chopped fresh chives
  • ¾ cup sour cream
  • ¼ cup Creole mustard
  • Garnish: ground black pepper, chopped fresh chives, cooked crawfish tails
Instructions
  1. Line a baking sheet with paper towels.
  2. In a large bowl, combine flour, cornmeal, sugar, garlic powder, and black pepper. Make a well in center of flour mixture; add buttermilk, ⅓ cup water, oil, and eggs, whisking until well combined. Stir in crawfish and chives.
  3. In a 12-inch cast-iron skillet, add enough oil to just coat bottom of skillet; heat over medium heat.
  4. Drop batter by 2 tablespoonfuls into hot oil, spreading into a 3-inch circle; cook until golden brown and crisp, about 1 minute per side. Remove using a slotted spatula, and let drain on prepared pan. Repeat with remaining batter, adding more oil to skillet as needed.
  5. In a small bowl, stir together sour cream and mustard until well combined. Serve immediately with cornmeal cakes. Garnish with black pepper, chives, and crawfish, if desired.
Recipe by Louisiana Cookin' at https://louisianacookin.com/crawfish-chive-cornmeal-cakes/