Crawfish Beignets

Recipe Ingredients

2		Vegetable oil - for deep-frying
2		Eggs
6 oz	170g	Crawfish tail meat
4 teaspoons	20ml	Bayou Blast - divided - see * Note
1/4 cup	36g / 1.3oz	Finely-chopped green bell pepper
1/4 cup	15g / 0.5oz	Finely-chopped green onions
1 tablespoon	15ml	Minced garlic
1 teaspoon	5ml	Salt
1 1/2 cups	93g / 3.3oz	Sifted flour - + extra for rolling
1 teaspoon	5ml	Baking powder
1/2 cup	118ml	Milk
		Creole Tartar Sauce - see * Note

Recipe Instructions

* Note: see the "Bayou Blast - {Emeril's Creole Seasoning}" and "Creole Tartar Sauce" recipes which are included in this collection.

In a deep-fryer heat oil over medium-high heat to 365 degrees.

In a large bowl whisk eggs until frothy. Sprinkle crawfish tails with 1 tablespoon of Bayou Blast and add to eggs. Stir in bell peppers, green onions, garlic, salt, flour, baking powder and milk; consistency will be wet.

Using a large metal tablespoon, drop 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 beignets and drain thoroughly on paper towels. Sprinkle remaining 1 teaspoon Creole seasoning over beignets.

To serve, spoon sauce onto 4 dinner plates and place 5 to 6 beignets on top of each. Sprinkle rims of plates with extra Bayou Blast.

This recipe yields 4 servings (about 20 beignets).

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-032 broadcast 02-07-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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