Crawfish Beignets
By
Patrick Johnson
@pwjohnso
1
A twist on a traditional beignet, I first had these tasty bites while waiting tables in college. This is a little different take on them employing flour rather than corn meal.
Rating:
★★★★★ 1 vote5
Comments:
Serves:
about 20 pieces
Prep:
10 Min
Cook:
10 Min
Method:
Deep Fry
Ingredients
- 2 qt
- peanut oil for frying
- 2
- eggs
- 6 oz
- crawfish tails, peeled
- 1 1/3 Tbsp
- creole seasoning
- 1/4 c
- green bell pepper, finely chopped
- 1/4 c
- green onion, finely chopped
- 1 Tbsp
- garlic, minced
- 1 tsp
- salt
- 1 1/2 c
- all purpose flour, plus more for rolling
- 1 tsp
- baking powder
- 1/2 c
- milk
How to Make Crawfish Beignets
- 1In a deep-fryer heat the oil over medium-high heat to 365 degrees F.
- 2In a large bowl whisk the eggs until frothy. Sprinkle the crawfish tails with 1 tablespoon of creole seasoning and add to eggs.
- 3Stir in the bell peppers, green onions, garlic, salt, flour, baking powder and milk. The mixture should be like a thick pancake batter.
- 4Using a large metal tablespoon, drop the beignet mixture into oil and fry about 3 minutes or until crispy and golden brown. Do this in 2 batches. Using a slotted spoon remove the beignets and drain on paper towels.
- 5Sprinkle additional creole seasoning over beignets.
- 6Serve with a spicy remoulaude or spicy tarter sauce.
