Description
Delicious and crispy crawfish beignets served with a tangy remoulade sauce for dipping.
Ingredients
Scale
- ½ cup all purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon Creole seasoning
- ⅛ teaspoon ground ginger
- ¼ teaspoon kosher salt
- 1 clove garlic, minced
- 1 green onion, finely chopped (about 2 tablespoons)
- 2 tablespoons chopped parsley
- ¼ cup crawfish tail meat (a little over 1 ounce)
- ¼ teaspoon hot sauce (Recommended: Tabasco, Louisiana, or your favorite brand)
- ¼ cup water
- canola oil (or peanut oil)
- 2 tablespoons mayonnaise
- 1 tablespoon Creole mustard (or stone-ground mustard)
- ½ teaspoon olive oil
- ¼ teaspoon horseradish
- ¼ teaspoon lemon juice
- ⅛ teaspoon smoked paprika
- dash hot sauce (optional, Recommended: Tabasco, Louisiana, or your favorite)
Instructions
- In a medium bowl, whisk together the flour, baking powder, Creole seasoning, ground ginger, and salt.
- Stir in the minced garlic, green onions, parsley, and crawfish tails until evenly distributed.
- Pour in ¼ cup of water and add hot sauce to taste. Stir until a thick batter forms.
- Pour enough canola or peanut oil into a deep 2 quart saucepan so it reaches halfway up the sides. Heat the oil to 350°F.
- Drop tablespoons of batter into the hot oil. Fry until golden brown, turning as needed so they cook evenly.
- Use a slotted spoon to transfer the beignets to a paper towel lined plate to drain excess oil.
- Make the Remoulade Sauce: In a small bowl, stir together the mayonnaise, Creole mustard, horseradish, lemon juice, olive oil, smoked paprika, and hot sauce until smooth.
- Arrange the crawfish beignets on a plate and serve with the remoulade sauce for dipping.
Notes
- Timing may vary based on your stove and oil temperature.
- For extra flavor, you can adjust the amount of hot sauce to your taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Cajun/Creole
Nutrition
- Serving Size: 2 beignets