Delightful Mini Crawfish and Corn Fritters

DELIGHTFUL MINI CRAWFISH AND CORN FRITTERS
1 ½ c. Miracle Whip or Mayo
Zest of 1 lemon
3 T. fresh lemon juice
1 T. minced fresh chives
1 T. firmly packed light brown sugar
1 t. Dijon mustard
2 t. kosher salt, divided
2 t. black pepper, divided
½ t. cayenne pepper
Vegetable oil, for frying
2 c. yellow stone-ground cornmeal
1 ½ c. 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. fresh crawfish tails, chopped
Lemon wedges, garnish
Chopped chives, garnish

1. In small bowl, combine mayo, zest and juice, chives, brown sugar, mustard, 1 t. salt, 1 t. black pepper and cayenne. Cover and refrigerate.
2. Preheat oven 200.
3. In large Dutch oven, pour depth of oil to 4”. Heat to 350.
4. In bowl, combine cornmeal, flour, baking powder, Cajun seasoning, remaining salt and black pepper.
5. In another bowl, whisk together eggs, club soda and sour cream.
6. Add egg mixture, corn kernels and creamed corn to cornmeal mixture. Stir to combine.
7. Gently stir in crawfish (batter will be thick).
8. Using 1 ½ T. spring-loaded scoop, scoop batter and fry in batches until golden and cooked through, 3-4 minutes.
9. Let drain on wire rack set over paper towels.
10. Transfer to rimmed baking sheet and keep warm in oven while frying remaining batter.
11. Serve warm with mayo mixture and lemon wedges and garnish with chives.