crawfish beignets
(1 RATING)
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.
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prep time
10 Min
cook time
10 Min
method
Deep Fry
yield
about 20 pieces
Ingredients
- 2 quarts peanut oil for frying
- 2 - eggs
- 6 ounces crawfish tails, peeled
- 1 1/3 tablespoons creole seasoning
- 1/4 cup green bell pepper, finely chopped
- 1/4 cup green onion, finely chopped
- 1 tablespoon garlic, minced
- 1 teaspoon salt
- 1 1/2 cups all purpose flour, plus more for rolling
- 1 teaspoon baking powder
- 1/2 cup milk
How To Make crawfish beignets
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Step 1In a deep-fryer heat the oil over medium-high heat to 365 degrees F.
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Step 2In a large bowl whisk the eggs until frothy. Sprinkle the crawfish tails with 1 tablespoon of creole seasoning and add to eggs.
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Step 3Stir in the bell peppers, green onions, garlic, salt, flour, baking powder and milk. The mixture should be like a thick pancake batter.
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Step 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.
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Step 5Sprinkle additional creole seasoning over beignets.
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Step 6Serve with a spicy remoulaude or spicy tarter sauce.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Seafood Appetizers
Keyword:
#crawfish
Keyword:
#cajun
Keyword:
#beignets
Ingredient:
Seafood
Method:
Deep Fry
Culture:
Cajun/Creole
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