Crawfish Beignets
This delightful recipe features crispy and flavorful seafood beignets that are perfect for a savory treat. With a mix of delicious ingredients like crawfish, shrimp, or lump crabmeat blended with herbs and spices, these golden-brown beignets are a must-try. Fry them to perfection for a delightful snack or appetizer that will impress your guests!
— Constant Cookbook
Ingredients
- 1 cup all-purpose flour
- 1 Tbs. sugar
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. celery salt
- 1/8 tsp. cayenne pepper
- Peanut oil for deep-frying
- 1 egg
- 1/2 cup buttermilk
- 1/2 lb. cooked crawfish tails, peeled and deveined shrimp, or lump crabmeat, coarsely chopped
- 2 green onions, including tender green portions, minced
- 1/4 cup seeded and minced red bell pepper
- 2 Tbs. minced fresh flat-leaf parsley
- Sea salt and freshly ground black pepper, to taste
Instructions
- In a bowl, whisk together the flour, sugar, baking powder, baking soda, celery salt and cayenne until thoroughly combined. Set aside.
- Preheat an oven to 200°F. In a heavy saucepan or a deep fryer, pour in oil to a depth of 2 inches and heat to 350°F on a deep-frying thermometer. A thermometer is essential to maintain the correct temperature for the lightest results. Line a platter with several layers of paper towels and set it near the stove.
- Meanwhile, in a separate bowl, whisk together the egg and buttermilk until blended. When the oil is hot, make a well in the center of the flour mixture and pour in the egg mixture, stirring just until blended. Fold in the crawfish, green onions, bell pepper and parsley, and season with salt and black pepper. The batter must be mixed just before frying for the beignets to rise properly as they cook.
- Working in batches, drop the batter by rounded teaspoonfuls into the hot oil, being careful not to crowd the pan. Fry, turning once, until crisp and golden brown, 2 to 3 minutes. The beignets should turn over by themselves as they cook; if they don’t, give them a gentle push with a long-handled fork or a chopstick. Using a slotted spoon, transfer to the paper towel-lined platter to drain. Repeat with the remaining batter, always making sure the oil returns to 350°F before adding the next batch. Keep warm in the oven until all of the beignets are fried. Serve immediately. Makes 2 dozen beignets.
- Adapted from Williams-Sonoma Foods of the World Series, <i>New Orleans,</i> by Constance Snow (Oxmoor House, 2005).
Comments
No comments found.