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  • Crawfish Beignets

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    Crawfish Beignets
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 quart Vegetable oil for deep-frying
    • 2 x Large eggs
    • 6 ounce Crawfish tail meat
    • 4 tsp Bayou Blast divided - see * Note
    • 1/4 c. Finely-minced green bell pepper
    • 1/4 c. Finely-minced green onions
    • 1 Tbsp. Chopped garlic
    • 1 tsp Salt
    • 1 1/2 c. Sifted flour + extra for rolling
    • 1 tsp Baking pwdr
    • 1/2 c. Lowfat milk Creole Tartar Sauce see * Note

    Directions

    1. In a deep-fryer heat oil over medium-high heat to 365 degrees.
    2. In a large bowl whisk Large eggs till frothy. Sprinkle crawfish tails with 1 Tbsp. of Bayou Blast and add in to Large eggs. Stir in bell peppers, green onions, garlic, salt, flour, baking pwdr and lowfat milk; consistency will be wet.
    3. Using a large metal Tbsp., drop beignet mix into oil and fry about 3 min or possibly till crispy and golden brown-brown. Do this in 2 batches. Using a slotted spoon remove beignets and drain thoroughly on paper towels. Sprinkle remaining 1 tsp. Creole seasoning over beignets.
    4. To serve, spoon sauce onto 4 dinner plates and place 5 to 6 beignets on top of each. Sprinkle rims of plates with extra Bayou Blast.
    5. This recipe yields 4 servings (about 20 beignets).

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