Crawfish Beignets with Tomato and Corn Tartar Sauce

Total Time:
1 hr 15 min
Prep:
45 min
Cook:
30 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Beignets:
  • 8 ounces crawfish tails, roughly chopped (about 1 cup)
  • 2 eggs
  • 1 tablespoon plus 1 teaspoon Essence
  • 1/4 cup small diced red peppers
  • 1/4 cup small diced red onion
  • 1/4 cup chopped green onions
  • 1 tablespoon minced garlic
  • 1 teaspoon salt
  • 2/3 cup flour
  • 1/2 cup masa
  • 1 teaspoon baking powder
  • 1/2 cup milk
  • Oil, for frying
  • Tartar Sauce:
  • 1 cup prepared or homemade mayonnaise
  • 1/4 cup chopped tomato, seeded and peeled
  • 1/4 cup roasted corn
  • 2 tablespoons chopped green onions
  • 1 teaspoon minced garlic
  • 2 tablespoons hot sauce
  • Salt and pepper
  • Garnish:
  • 2 tablespoons brunoise red peppers
  • 2 tablespoons brunoise yellow peppers
  • 2 tablespoons chopped green onions
  • Essence, recipe follows
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
Directions
Garnish:

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 3-4 minutes.

Remove from fryer and place on a paper-lined plate. Season with 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.

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.


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