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Saturday, February 28, 2015

Crawfish Beignets

Ingredients

  • 2 quarts vegetable oil, for deep-frying
  • 2 eggs
  • 6 ounces crawfish tail meat
  • 1 tablespoon creole seasoning (plus extra for sprinkling)
  • 1 teaspoon creole seasoning
  • 1/4 cup green bell pepper, finely-chopped
  • 1/4 cup green onion, finely-chopped
  • 1 tablespoon garlic, minced
  • 1 teaspoon salt
  • 1 1/2 cups flour, sifted (plus extra for rolling)
  • 1 teaspoon baking powder
  • 1/2 cup milk
  • to taste creole tartar sauce

Recipe

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

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