Crawfish Beignets

File:Crawfish Beignets.jpg

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
• ¼ cup green bell peppers, finely-chopped
• ¼ cup green onions, finely-chopped
• 1 tablespoon garlic, minced
• 1 teaspoon salt
• 1½ cups flour, sifted (plus extra for rolling)
• 1 teaspoon baking powder
• ½ cup milk
• Creole Tartar Sauce

Directions

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.