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 qtpeanut oil for frying
-
2eggs
-
6 ozcrawfish tails, peeled
-
1 1/3 Tbspcreole seasoning
-
1/4 cgreen bell pepper, finely chopped
-
1/4 cgreen onion, finely chopped
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1 Tbspgarlic, minced
-
1 tspsalt
-
1 1/2 call purpose flour, plus more for rolling
-
1 tspbaking powder
-
1/2 cmilk
How to Make Crawfish Beignets
- In a deep-fryer heat the oil over medium-high heat to 365 degrees F.
- In a large bowl whisk the eggs until frothy. Sprinkle the crawfish tails with 1 tablespoon of creole seasoning and add to eggs.
- Stir in the bell peppers, green onions, garlic, salt, flour, baking powder and milk. The mixture should be like a thick pancake batter.
- 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.
- Sprinkle additional creole seasoning over beignets.
- Serve with a spicy remoulaude or spicy tarter sauce.
