Рецепт Crawfish Beignets

Name: Crawfish Beignets
Ingredients: 2 quart Vegetable oil for deep-frying; 2 x Large eggs; 6 ounce Crawfish tail meat; 4 tsp Bayou Blast divided - see * Note; 1/4 c. Finely-minced green bell pepper; 1/4 c. Finely-minced green onions; 1 Tbsp. Chopped garlic; 1 tsp Salt; 1 1/2 c. Sifted flour + extra for rolling; 1 tsp Baking pwdr; 1/2 c. Lowfat milk Creole Tartar Sauce see * Note

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Ингредиенты

2 quart Vegetable oil for deep-frying
2 x Large eggs
6 ounce Crawfish tail meat
4 tsp Bayou Blast divided - see * Note
1/4 c. Finely-minced green bell pepper
1/4 c. Finely-minced green onions
1 Tbsp. Chopped garlic
1 tsp Salt
1 1/2 c. Sifted flour + extra for rolling
1 tsp Baking pwdr
1/2 c. Lowfat milk Creole Tartar Sauce see * Note

Инструкции

In a deep-fryer heat oil over medium-high heat to 365 degrees.
In a large bowl whisk Large eggs till frothy. Sprinkle crawfish tails with 1 Tbsp. of Bayou Blast and add in to Large eggs. Stir in bell peppers, green onions, garlic, salt, flour, baking pwdr and lowfat milk; consistency will be wet.
Using a large metal Tbsp., drop beignet mix into oil and fry about 3 min or possibly till crispy and golden brown-brown. Do this in 2 batches. Using a slotted spoon remove beignets and drain thoroughly on paper towels. Sprinkle remaining 1 tsp. 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).