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Crawfish Beignets
Leftover crawfish from a crawfish boil are usually peeled and used to prepare etouffee, bisque or beignets.
Makes 12 (3 beignet) servings.
Prep Time: 15 minutes Cook Time: 15 minutes
Ingredients
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Vegetable oil for frying
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1 pound shelled crawfish tails, chopped (2 cups)
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1 tablespoon ZATARAIN'S® Creole Seasoning
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2 eggs
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1/4 cup chopped green bell pepper
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1/4 cup chopped green onions
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1 1/2 cups flour
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1 teaspoon baking powder
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1/2 cup milk
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ZATARAIN'S® Remoulade Sauce (optional)
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Directions
1. Pour oil into deep heavy skillet, filling no more than 1/3 full. Heat on medium-high heat to 350°F.
2. Sprinkle crawfish with Creole Seasoning. Beat eggs in large bowl. Add crawfish and vegetables; mix well. Add flour, baking powder and milk; mix well.
3. 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.
Tips
Test Kitchen Tip: Make sure oil returns to 350°F before frying additional batches of beignets.
Nutritional Info per 1 serving
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| Calories: 138 |
Sodium: 356 |
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| Fat: 6 |
Carbohydrates: 12 |
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| Cholesterol: 86 |
Fiber: 0 |
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| Protein: 9 |
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