Crawfish Beignets

• Total Time: 0 mins
• Prep Time: 0 mins
• Cook Time: 0 mins

Ingredients:

Serves: 4

Yield: 20.0 beignets

• 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 pepper , finely-chopped
• ¼ cup green onion , finely-chopped
• 1 tablespoon garlic , minced
• 1 teaspoon salt
• 1 ½ cups flour , sifted (plus extra for rolling)
• 1 teaspoon baking powder
• ½ cup milk
• to taste creole tartar sauce

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. 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.