- 2 tablespoons olive oil plus about 1/4 cup for frying
- 1 1/4 cups corn kernels (from 2 to 3 ears of fresh corn)
- 1/2 pound peeled crawfish tails, chopped
- 2 tablespoons minced shallots
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1/4 teaspoon cayenne
- 2 large eggs
- 1 1/4 cups milk
- 3/4 cup yellow cornmeal
- 1/2 cup bleached all-purpose flour
- 1/2 cup masa harina (available at Latin markets and many supermarkets)
- 2 teaspoons baking powder
- 1 teaspoon Creole Seasoning
- Sour cream for garnish (optional)
- Sliced smoked salmon for garnish (optional)
- Caviar for garnish (optional)
- Heat the 2 tablespoons oil in a medium heavy skillet over medium-high heat. Add the corn, crawfish, shallots, garlic, salt, and cayenne and cook, stirring often, to heat through and blend the flavors, about 5 minutes. Remove from the heat and let cool.
- Beat the eggs in a large mixing bowl. Add the milk, cornmeal, flour, masa harina, baking powder, and Essence and mix well. Stir in the crawfish mixture and mix well.
- Heat about 2 tablespoons of the remaining olive oil in a medium heavy skillet over medium-high heat. In batches, drop tablespoons of the batter into the skillet and cook, turning once, until golden brown on both sides, about 2 minutes. Transfer to paper towels to drain.
- Serve warm, topping each cake with a spoonful of sour cream and some sliced smoked salmon and caviar, if you wish.
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