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.