Recipe-Finder.com

Ingredients Jump to Instructions ↓

  1. 8 ounces crawfish tails, roughly chopped (about 1 cup)

  2. 2 eggs

  3. 1 tablespoon plus 1 teaspoon Essence

  4. 1/4 cup small diced red peppers

  5. 1/4 cup small diced red onion

  6. 1/4 cup chopped green onions

  7. 1 tablespoon minced garlic

  8. 1 teaspoon salt

  9. 2/3 cup flour

  10. 1/2 cup masa

  11. 1 teaspoon baking powder

  12. 1/2 cup milk Oil, for frying

  13. 1 cup prepared or homemade mayonnaise

  14. 1/4 cup chopped tomato , seeded and peeled

  15. 1/4 cup roasted corn

  16. 2 tablespoons chopped green onions

  17. 1 teaspoon minced garlic

  18. 2 tablespoons hot sauce Salt and pepper

  19. 2 tablespoons brunoise red peppers

  20. 2 tablespoons brunoise yellow peppers

  21. 2 tablespoons chopped green onions Essence, recipe follows

  22. 2 1/2 tablespoons paprika

  23. 2 tablespoons salt

  24. 2 tablespoons garlic powder

  25. 1 tablespoon black pepper

  26. 1 tablespoon onion powder

  27. 1 tablespoon cayenne pepper

  28. 1 tablespoon dried leaf oregano

  29. 1 tablespoon dried thyme

Instructions Jump to Ingredients ↑

  1. Preheat the deep-fat fryer. For the beignets: In a mixing bowl, combine all the ingredients together, mix until thoroughly incorporated. Season with salt and pepper. Refrigerate while preparing the tartar sauce . For the tartar sauce: In a mixing bowl, combine all the ingredients together, mix until thoroughly incorporated. Season with salt and pepper. Refrigerate until cold, about 20 minutes. To fry the beignets: Spoon a heaping tablespoon of the batter directly into the fryer, about six beignets can be fried at the same time. This amount will depend on the size of the fryer. Stir the beignets constantly to prevent them from sticking together and to the basket. If your fryer has two baskets, then one can be placed on top of the other. This will aid in the overall golden color of the beignets. Fry the beignets until golden brown, about 3-4 minutes. Remove from fryer and place on a paper-lined plate. Season with Essence. To assemble, spread the plate with some of the tartar sauce. Place the beignets in a pile in the center of the plate. Garnish the rim with brunoise of red peppers, yellow peppers, green onions, and Essence. Combine all ingredients thoroughly and store in an airtight jar or container. Yield: about 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Comments

882,796
Send feedback