Free Recipe Crawfish Beignets
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Crawfish Beignets Recipe
2 qt Vegetable oil; for
-deep-frying
2 Eggs
6 oz Crawfish tail meat
4 ts Bayou Blast; divided – see *
-Note
1/4 c Finely-chopped green bell
-pepper
1/4 c Finely-chopped green onions
1 tb Minced garlic
1 ts Salt
1-1/2 c Sifted flour; + extra for
-rolling
1 ts Baking powder
1/2 c Milk
Creole Tartar Sauce; see *
-Note
Crawfish Beignets Preparation
* Note: see the Bayou Blast – {Emeril”s Creole Seasoning} and Creole Tartar Sauce recipes which are included in this collection. In a deep-fryer heat oil over medium-high heat to 365 degrees. In a large bowl whisk eggs until frothy. Sprinkle crawfish tails with 1 tablespoon of Bayou Blast 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 Creole 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 Bayou Blast. This recipe yields 4 servings (about 20 beignets). Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK – (Show # EE-032 broadcast 02-07-1997) Downloaded from their Web-Site – Formatted for MasterCook by MR MAD, aka Joe Comiskey – jpmd44a@prodigy.com 03-06-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
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