Crawfish Beignets

Ingredients

• 2 quarts vegetable oil, for deep-frying
• 2 eggs
• 6 ounces crawfish tail meat
• 1 tablespoon creole seasoning (plus extra for sprinkling)
• 1 teaspoon creole seasoning
• 1/4 cup green bell pepper, finely-chopped
• 1/4 cup green onion, finely-chopped
• 1 tablespoon garlic, minced
• 1 teaspoon salt
• 1 1/2 cups flour, sifted (plus extra for rolling)
• 1 teaspoon baking powder
• 1/2 cup milk
• creole tartar sauce

Directions

1. 1

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

2. 2

   In a large bowl whisk eggs until frothy.

3. 3

   Sprinkle crawfish tails with 1 tablespoon of seasoning and add to eggs.

4. 4

   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.

5. 5

   Do this in 2 batches.

6. 6

   Using a slotted spoon remove beignets and drain thoroughly on paper towels.

7. 7

   Sprinkle remaining 1 teaspoon seasoning over beignets.

8. 8

   To serve, spoon sauce onto 4 dinner plates and place 5 to 6 beignets on top of each.

9. 9

   Sprinkle rims of plates with extra seasoning.