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Crawfish Beignets

Posted on Saturday, June 23, 2012 6/23/2012 01:13:00 PM | By: Homemade Chef

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This is a great appetizer...everyone always asks for more! Great with a spicy aioli for dipping! If you don't feel like peeling all of that crawfish, you can find bags of tail meat in the frozen seafood section at Walmart and some grocery stores.
Ingredients:
  • 2 eggs 
  • 6 ounces crawfish tail meat
  • 1 tablespoon creole seasoning (plus extra for sprinkling)
  • 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
  • 1 teaspoon baking powder
  • 1/2 cup milk

Directions:

  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.  
     


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