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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