Crawfish Beignets with Cajun Dipping Sauce |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 24 |
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Get a taste of the deep South with these slightly spicy beignets. You won't be able to eat just one! Ingredients:
1 egg, beaten |
1 pound chopped cooked crawfish tail meat or shrimp |
4 green onions, chopped |
1-1/2 teaspoons butter, melted |
1/2 teaspoon salt |
1/2 teaspoon cayenne pepper |
1/3 cup king arthur unbleached bread flour |
oil for deep-fat frying |
3/4 cup mayonnaise |
1/2 cup ketchup |
1/4 teaspoon prepared horseradish, optional |
1/4 teaspoon hot pepper sauce |
Directions:
1. In a large bowl, combine the egg, crawfish, onions, butter, salt and cayenne. Stir in flour until blended.
2. In an electric skillet or deep fryer, heat oil to 375°. Drop tablespoonfuls of batter, a few at a time, into hot oil. Fry until golden brown on both sides. Drain on paper towels.
3. In a small bowl, combine the mayonnaise, ketchup, horseradish if desired and pepper sauce. Serve with beignets. Yield: about 2 dozen (3/4 cup sauce).
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