Crawfish Beignets Recipe
|2 large eggs||1 tablespoon garlic, minced|
|1 pound fresh Louisiana crawfish tails||1 teaspoon fine sea salt|
|1 tablespoon Creole seasoning||1½ cups all-purpose flour|
|1/4 cup red bell peppers, sliced and diced||1 teaspoon baking powder|
|1/4 cup green onions, sliced||½ cup Abita Amber beer|
|1 tablespoon fresh Italian parsley, chopped||2 tablespoons Creole seasoning|
Preheat the fryer to 350° F.
In a large bowl, whisk the eggs until frothy. Add the crawfish to the eggs, and season with Creole seasoning. Stir in the bell peppers, green onions, parsley, garlic, salt, flour, baking powder and milk, and stir until it has the consistency of wet dough.
When the oil is hot, drop large spoonfuls of beignet batter (Chef Peter recommends a small scoop), and fry until golden brown and crispy, for about 3 minutes. Do this in batches to avoid overcrowding. Drain the beignets on paper towels, then season with Creole seasoning.
Serve with Green Onion Dipping Sauce for a tasty appetizer!
Green Onion Dipping Sauce
|2 bunches green onions, chopped||2 large eggs|
|½ cup fresh parsley sprigs||1 teaspoon sea salt|
|1 tablespoon chopped shallots||1 teaspoon fresh ground black pepper|
|1 tablespoon chopped garlic||1½ cups olive oil|
|juice of one lime|
Place the green onions, parsley, shallots and garlic in a food processor or blender and puree. Add the eggs, salt and pepper, and continue to process. With the machine running, stream in the olive oil slowly until it's thoroughly incorporated. Serve immediately.