Bite-Size Crawfish and Corn Fritters

BITE-SIZE CRAWFISH AND CORN FRITTERS
1 ½ c. Miracle Whip or mayo
Zest of 1 lemon
¼ c. fresh lemon juice
3 T. minced fresh chives
1 T. firmly packed light brown sugar
1 t. Dijon mustard
Kosher salt/red/black pepper
Canola oil, for frying
1 c. yellow stone-ground cornmeal
1 ½ c. flour
1 t. baking powder
1 t. Cajun seasoning
2 eggs
½ c. club soda
¼ c. sour cream
½ (15-oz.) can whole kernel yellow corn, drained
½ (15-oz.) can creamed corn
1 lb. crawfish tails, rough chop
Garnish: Lemon wedges, chopped chives

1. In bowl, combine mayo, lemon zest and juice, chives, brown sugar, mustard, salt, red/black pepper. Cover and refrigerate.
2. Preheat oven 200.
3. In large Dutch oven, pour oil to 4” depth. Heat to temp of 350.
4. In bowl, combine cornmeal, flour, baking powder, Cajun seasoning, salt, red/black pepper.
5. In another bowl, whisk together eggs, club soda and sour cream.
6. Add egg mixture, corn kernels and cream corn to cornmeal mixture, stir to combine.
7. Gently stir in crawfish (batter is thick).
8. Using 1-2 T. spring-loaded scoop, scoop batter, and fry in batches until golden brown and cooked through, 3-5 minutes.
9. Let drain on wire rack set over paper towels.
10. Transfer to rimmed baking sheet and keep war in oven while frying the remainder fritters.
11. Serve warm with mayo mixture, lemon wedges and garnish with chopped chives.