Crawfish Beignets With Tomato And Corn Tartar Sauce

Recipe Ingredients

		Beignets
8 oz	227g	Crawfish tails - roughly chopped
		(about 1 cup after chopping)
2		Eggs
4 teaspoons	20ml	Emeril's Essence - see * Note
1/4 cup	36g / 1.3oz	Small-diced red peppers
1/4 cup	15g / 0.5oz	Small-diced red onion
1/4 cup	15g / 0.5oz	Chopped green onions
1 tablespoon	15ml	Minced garlic
1 teaspoon	5ml	Salt
2/3 cup	41g / 1.4oz	Flour
1/2 cup	118ml	Masa
1 teaspoon	5ml	Baking powder
1/2 cup	118ml	Milk
		Oil - for frying
		Tartar Sauce
1 cup	237ml	Prepared or homemade mayonnaise
1/4 cup	15g / 0.5oz	Peeled, seeded, chopped tomato
1/4 cup	15g / 0.5oz	Roasted corn kernels
2 tablespoons	30ml	Chopped green onions
1 teaspoon	5ml	Minced garlic
2 tablespoons	30ml	Crystal Hot Sauce
		Salt - to taste
		Freshly-ground black pepper - to taste
		Garnish
2 tablespoons	30ml	Brunoise red peppers
2 tablespoons	30ml	Brunoise yellow peppers
2 tablespoons	30ml	Chopped green onions
		Emeril's Essence

Recipe Instructions

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

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 to 4 minutes. Remove from fryer and place on a paper-lined plate. Season with Emeril's 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.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2288 broadcast 02-18-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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