Crawfish Beignets

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File:Crawfish Beignets.jpg
Crawfish Beignets



  1. In a deep-fryer heat oil over medium-high heat to 365°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.
  5. Using a large metal tablespoon, drop beignet mixture into oil and fry about 3 minutes or until crispy and golden brown.
  6. Do this in 2 batches.
  7. Using a slotted spoon remove beignets and drain thoroughly on paper towels.
  8. Sprinkle remaining 1 teaspoon seasoning over beignets.
  9. To serve, spoon sauce onto 4 dinner plates and place 5 to 6 beignets on top of each.
  10. Sprinkle rims of plates with extra seasoning.