Ingredients Jump to Instructions ↓

  1. 2 quarts vegetable oil, for deep-frying

  2. 2 eggs

  3. 6 ounces peeled crawfish tails

  4. 1 tablespoon plus 1 teaspoon Emeril's Original Essence, plus more for sprinkling

  5. 1/4 cup finely-chopped green bell peppers

  6. 1/4 cup finely-chopped green onions

  7. 1 tablespoon minced garlic

  8. 1 teaspoon salt

  9. 1 1/2 cups sifted flour plus extra for rolling

  10. 1 teaspoon baking powder

  11. 1/2 cup milk Creole Tartar Sauce

Instructions Jump to Ingredients ↑

  1. In a deep-fryer heat the oil over medium-high heat to 365 degrees F. In a large bowl whisk the eggs until frothy. Sprinkle the crawfish tails with 1 tablespoon of Essence and add to eggs. Stir in the bell peppers, green onions, garlic, salt, flour, baking powder and milk. The mixture should be like a thick pancake batter. Using a large metal tablespoon, drop the 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 the beignets and drain on paper towels. Sprinkle remaining 1 teaspoon Essence over beignets. To serve, spoon the tartar sauce onto 4 dinner plates and place 5 to 6 beignets on top of each. Sprinkle the rims of the plates with extra Essence. Yield : 4 servings (about 20 Beignets)


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