CRAWFISH BEIGNETS

Crawfish Beignets image

Provided by lkadlec

Yield 20 beignets, 4 serving(s)

Number Of Ingredients 13

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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
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 (plus extra for rolling)
1 teaspoon baking powder
1/2 cup milk
to taste creole tartar sauce

Steps:

In a deep-fryer heat oil over medium-high heat to 365 degrees F.
In a large bowl whisk eggs until frothy.
Sprinkle crawfish tails with 1 tablespoon of seasoning and add to eggs.
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.
Do this in 2 batches.
Using a slotted spoon remove beignets and drain thoroughly on paper towels.
Sprinkle remaining 1 teaspoon seasoning over beignets.
To serve, spoon sauce onto 4 dinner plates and place 5 to 6 beignets on top of each.
Sprinkle rims of plates with extra seasoning.

Nutrition Facts : Calories 4119.3, Fat 440.5, SaturatedFat 58.1, Cholesterol 155.5, Sodium 751, Carbohydrate 39.2, Fiber 1.6, Sugar 0.7, Protein 15.6