Crawfish Beignets - Savory, doughy bites
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon Creole seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/2 cup milk
- 1 large egg
- 1 tablespoon unsalted butter, melted
- 1 cup cooked crawfish tails, chopped
- 1/4 cup green onions, finely chopped
- 1/4 cup bell peppers, finely diced
- Vegetable oil, for frying
Join Harry Connick, Jr. as we dive into the festive spirit of Mardi Gras with a Louisiana native's twist on a classic: Crawfish Beignets. These savory treats encapsulate the eclectic flavors of Cajun, Italian, and French cuisine, offering a delectable bite-sized celebration for your palate. Perfect for parties or a unique evening snack, these beignets promise to deliver a taste of the Big Easy no matter where you are.
Ingredients:
- 1 pinch of salt
- 2 large eggs
- 1 cup all-purpose flour
- 1/2 teaspoon celery salt
- 1 teaspoon baking powder
- 1/4 teaspoon cayenne pepper (or to taste)
- 1/4 teaspoon garlic powder
- 1/4 cup green onions, finely chopped
- 1 cup crawfish tails, roughly chopped (substitute with shrimp or crab if unavailable)
- Neutral oil (for frying, such as vegetable or canola), as needed
- Your favorite hot sauce (for the sauce)
- 1 cup Blue Plate mayonnaise (or any other preferred brand)
- 2 cloves garlic, minced
- More green onions for the sauce
Prep Time: 20 minutes
Cook Time: 5 minutes per batch
Total Time: 25 minutes
Servings: Makes about 15-20 beignets
Equipment: Mixing bowl, frying pan or deep fryer, slotted spoon, paper towels for draining
Instructions:
1. In a mixing bowl, whisk together the salt and eggs until well combined.
2. Gradually add in the all-purpose flour, celery salt, baking powder, cayenne pepper, and garlic powder. Mix until a smooth batter is formed.
3. Fold in the chopped green onions and the crawfish tails into the batter.
4. Heat the oil in a frying pan or a deep fryer to 350°F (175°C).
5. Using a spoon, carefully drop dollops of the batter into the hot oil. Do not overcrowd the pan to allow beignets to cook evenly.
6. Fry the beignets for about 2-3 minutes on each side or until they achieve a golden brown color.
7. Remove the beignets with a slotted spoon and place them on paper towels to drain excess oil.
8. To prepare the dipping sauce, mix together mayonnaise, additional green onions, minced garlic, and a dash of your favorite hot sauce to taste.
9. Serve the hot crawfish beignets with the spicy mayonnaise sauce and enjoy the burst of Mardi Gras flavors!
Cooking Tips:
- If crawfish is not available, feel free to substitute with shrimp or crab meat.
- If you want to reduce the heat, adjust the amount of cayenne pepper to your liking.
Attributed to Harry Connick, Jr., these Mardi Gras Crawfish Beignets are a blend of Southern hospitality and culinary flair. Check out his YouTube channel at https://www.youtube.com/channel/UCNwJLcexlDwoptZzSCE-03Q for more great recipes and entertainment.
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