RCI-SN.002.0107.001
Crawfish Beignets
Crawfish Beignets
Prep25 min
Cook20 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- vegetable oil2 quartsfor deep-frying
- 2 unit
- crawfish tail meat6 ounces
- 1 tablespoon
- 1 teaspoon
- green bell peppers¼ cupfinely-chopped
- green onions¼ cupfinely-chopped
- garlic1 tablespoonminced
- 1 teaspoon
- flour1½ cupssifted (plus extra for rolling)
- 1 teaspoon
- ½ cup
- Creole Tartar Sauce1 unit
Method
1
Heat vegetable oil to 375°F in a deep, heavy-bottomed pot or deep fryer, using a thermometer to monitor temperature.
2
Whisk together eggs, milk, 1 tablespoon Creole seasoning, and 1 teaspoon Creole seasoning in a large bowl until fully combined.
3
Fold crawfish tail meat, green bell peppers, green onions, minced garlic, and salt into the wet mixture until evenly distributed.
4
Combine sifted flour and baking powder in a separate bowl, then sift again to ensure lightness and even distribution of baking powder.
5
Gently fold the dry mixture into the wet ingredients using a spatula, stirring just until a thick, sticky dough forms—do not overmix.
6
Dust a work surface and your hands lightly with extra flour, then carefully drop tablespoon-sized portions of dough into the hot oil using a second spoon to push the batter off.
7
Fry the beignets for 2-3 minutes, stirring occasionally with a slotted spoon to ensure even browning on all sides.
3 minutes
8
Transfer the golden-brown beignets to a paper towel-lined plate to drain excess oil.
9
While still warm, sprinkle the beignets generously with extra Creole seasoning for enhanced flavor.
10
Serve the crawfish beignets immediately with Creole Tartar Sauce on the side for dipping.