Beignet is French for doughnut or fritter, and New Orleans is famous for
making them. Normally Beignets are made something like a doughnut, with
a sweet mixture, fried, then sprinkled with powdered sugar.
These beignets are made are made with a spicy mixture and crawfish
tails, fried, and sprinkled with Cajun seasonings. We like to use Tony
Chachere's Cajun seasoning mix. Serve with remoulade sauce.
- ½ cup Louisiana crawfish tails, de-veined and chopped
- 6 cups vegetable oil
- 3 cups all purpose flour
- 2 Tbsp. baking powder
- 1 tsp. salt
- 1 cup milk
- 1 egg, beaten
- ¼ cup red pepper,
- ¼ cup scallions, chopped
- 2 Tbsp. Tony Chachere’s
Sift flour, baking powder and salt into a mixing bowl. In a separate
bowl, mix milk and egg.
Add liquid to dry mix and mix well. Fold
in peppers, scallions and crawfish. Cover and let rest for 30 minutes.
In a heavy bottom pot, heat oil to 360 degrees. Using a soup
spoon, spoon mixture into hot oil about 1 Tbsp. per beignet.
When beignets are golden brown, on both sides (about 3 minutes) remove
from oil and drain on paper towels.
While beignets are still
hot, sprinkle with Tony’s. Place on a platter and serve with remoulade
Recipe Source: Old Coot from our message board.
Cajun Recipes Page 1