Cajun-Style Crawfish Beignets

Ingredients

• 1 lbcrawfish tail meat, chopped
• 1 1/2 cupsall-purpose flour
• 1 tbspbaking powder
• 1 tspCajun seasoning
• 1/2 tspcayenne pepper
• 1/2 tspkosher salt
• 2eggs
• 3/4 cupmilk
• 1/2yellow onion, finely diced
• 1/2green bell pepper, finely diced
• 1celery rib, finely diced
• 3green onions, sliced
• 2garlic cloves, minced
• vegetable oil, for frying
• 1/2 cupremoulade or Creole mustard, for serving

Nutrition / serving

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Method

1. 1

   Whisk together flour, baking powder, Cajun seasoning, cayenne, and salt in a large bowl.

2. 2

   In a separate bowl, whisk the eggs and milk together, then stir in the diced onion, bell pepper, celery, green onions, and garlic.

3. 3

   Combine the wet and dry mixtures, stirring just until a thick, scoopable batter forms.

4. 4

   Fold in the chopped crawfish tail meat, distributing it evenly through the batter.

5. 5

   Heat 3 inches of oil in a heavy pot to 350°F.

6. 6

   Drop the batter by heaping tablespoons into the hot oil, frying in batches so as not to crowd the pot, 3–4 minutes, turning once, until deep golden brown and cooked through.

   ⏱Start 3:00
7. 7

   Drain on paper towels and serve hot with remoulade or Creole mustard for dipping.