Fleur de Lis

Fleur de Lis

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Friday, March 1, 2013

Crawfish Beignets with Remoulade Sauce

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
2 eggs
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.

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