Crawfish-Eggplant Beignets with Remoulade Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 tablespoons vegetable oil |
1 medium eggplant, peeled and chopped |
1/2 cup chopped onion |
1/4 cup finely chopped celery |
1 1/2 teaspoons salt |
1/4 teaspoon ground red pepper |
1 pound peeled crawfish tails, coarsely chopped |
vegetable oil |
3 large eggs, lightly beaten |
1 1/2 cups milk |
2 teaspoons baking powder |
1/2 teaspoon ground red pepper |
3 cups all-purpose flour |
remoulade sauce |
Directions:
1. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add eggplant and next 4 ingredients; cook 7 minutes or until vegetables are tender, stirring occasionally. Add crawfish; cook 3 minutes. Remove from heat, and cool.
2. Pour oil to depth of 3 inches in a Dutch oven; heat to 360°.
3. Whisk together eggs and next 3 ingredients; whisk in flour just until moistened. Fold in eggplant mixture. Drop batter by heaping tablespoonfuls into hot oil. Fry beignets, a few at a time, 3 minutes or until golden, turning once. Drain on paper towels. Serve immediately with Remoulade Sauce.
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