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Prep Time: 15 Minutes Cook Time: 3 Minutes |
Ready In: 18 Minutes Servings: 12 |
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New Orleans Style Crawfish Beignets. Serve with a Spicy Mayo dip. Ingredients:
2 eggs |
6 ounces crawfish tail meat |
1 tablespoon creole seasoning (plus extra for sprinkling) |
1 teaspoon 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 flour, sifted (plus extra for rolling) |
1 teaspoon baking powder |
1/2 cup milk |
Directions:
1. In a deep-fryer heat oil over medium-high heat to 365 degrees F.
2. In a large bowl whisk eggs until frothy.
3. Sprinkle crawfish tails with 1 tablespoon of seasoning and add to eggs.
4. Stir in bell peppers, green onions, garlic, salt, flour, baking powder and milk; consistency will be wet. Using a large metal tablespoon, drop beignet mixture into oil and fry about 3 minutes or until crispy and golden brown.
5. Do this in 2 batches.
6. Using a slotted spoon remove beignets and drain thoroughly on paper towels.
7. Sprinkle remaining 1 teaspoon seasoning over beignets.
8. To serve, spoon sauce onto 4 dinner plates and place 5 to 6 beignets on top of each.
9. Sprinkle rims of plates with extra seasoning.
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