crawfish beignets

★★★★★ 1 Review
pwjohnso avatar
By Patrick Johnson
from Kingwood, TX

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.

★★★★★ 1 Review
serves about 20 pieces
prep time 10 Min
cook time 10 Min
method Deep Fry

Ingredients For crawfish beignets

  • 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
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How To Make crawfish beignets

  • 1
    In a deep-fryer heat the oil over medium-high heat to 365 degrees F.
  • 2
    In a large bowl whisk the eggs until frothy. Sprinkle the crawfish tails with 1 tablespoon of creole seasoning and add to eggs.
  • 3
    Stir in the bell peppers, green onions, garlic, salt, flour, baking powder and milk. The mixture should be like a thick pancake batter.
  • 4
    Using 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.
  • 5
    Sprinkle additional creole seasoning over beignets.
  • 6
    Serve with a spicy remoulaude or spicy tarter sauce.
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