Crawfish and Angel Hair Beignets With Garlic Mayonnaise

An appetizing first course from the flavor center of the universe, Louisiana. This twist on the traditional turns pasta into deep fried fritters. Courtesy of Chef Tom Weaver of Christian's Restaurant, featured in The Louisiana New Garde television series.

• Ready In: 40 mins
• Yields: 18 beignets

Ingredients

• Garlic Mayonnaise

• 3  egg yolks
• 1  cup olive oil
• 1  cup  vegetable oil
• 6  teaspoons garlic, finely minced
• 5  tablespoons ketchup
• 5  teaspoons fresh parsley, minced
•  salt and pepper, to taste

• Beignets

• 8  ounces angel hair pasta, cooked al dente (you want to end up with 12 ounces cooked pasta)
• 12  ounces crawfish tails or 12  ounces shrimp, cooked and chopped
• 3  teaspoons dry mustard (Coleman's preferred)
• 1 1⁄2 teaspoons salt
• 1⁄2 teaspoon ground cayenne pepper
• 2  eggs, beaten
• 3⁄4 cup flour
• 1⁄2 cup green onion, chopped
•  vegetable oil, for frying (about 2 quarts)

Directions

1. For the mayonnaise: Place the yolks in a bowl and beat at medium speed until fluffy; add oils in a thin stream until completely incorporated.
2. Whisk in remaining ingredients.
3. For the beignets: Place first six ingredients in a non-reactive bowl; mix well.
4. Add flour and onions; mix until well-blended.
5. Roll into golf ball sized balls.
6. Preheat oil to 350F; cook the balls in small batches until golden brown; remove from oil and drain on absorbent paper.
7. To serve: Spread mayonnaise on chilled salad plates; place three beignets on each plate.