These were a great appetizer at the Mardi Gras party a few weeks ago. Thanks to Zatarains for the recipe.
|Vegetable oil for frying|
|1 pound shelled crawfish tails, chopped (2 cups)|
|1 tablespoon ZATARAIN'S® Creole Seasoning|
|1/4 cup chopped green bell pepper|
|1/4 cup chopped green onions|
|1 1/2 cups flour|
|1 teaspoon baking powder|
|1/2 cup milk|
Pour oil into deep heavy skillet, filling no more than 1/3 full. Heat on medium-high heat to 350° F.
Sprinkle crawfish with Creole Seasoning. Beat eggs in large bowl. Add crawfish and vegetables; mix well. Add flour, baking powder and milk; mix well.
Drop batter by heaping teaspoonfuls into hot oil, without overcrowding. Fry 2 to 3 minutes or until beignets float and are golden brown all over. Remove and drain on paper towels. Serve with Remoulade Sauce, if desired.