Small Batch Crawfish Beignets
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Savory fried crawfish fritters with green onion and parsley, served with a quick Creole remoulade.
Ingredients
- ½ cup all-purpose flour
- ½ tsp baking powder
- ¼ tsp Creole seasoning
- ⅛ tsp ground ginger
- ¼ tsp kosher salt
- 1 minced garlic clove
- 1 finely chopped green onion (about 2 Tbsp)
- 2 Tbsp chopped parsley
- ¼ cup crawfish tails (a little over 1 oz)
- ¼ tsp hot sauce
- ¼ cup water
- Canola or peanut oil for deep frying
Remoulade
- 2 Tbsp mayonnaise
- 1 Tbsp Creole or stone-ground mustard
- ½ tsp olive oil
- ¼ tsp horseradish
- ¼ tsp lemon juice
- ⅛ tsp smoked paprika
- optional dash hot sauce
Equipment
- saucepan
- mixing bowl
- whisk
Directions
- Whisk the flour, baking powder, Creole seasoning, ginger, and salt.
- Stir in the garlic, green onion, parsley, and crawfish, then the water and hot sauce, to make a thick batter.
- Fill a 2-quart saucepan about halfway with oil and heat it to 350°F.
- Carefully drop tablespoons of batter into the hot oil, 2 or 3 at a time. Turn them as they fry until browned all over, then drain on paper towels.
- For the remoulade, stir together the mayonnaise, mustard, olive oil, horseradish, lemon juice, paprika, and hot sauce, if using. Serve with the beignets.
Nutrition
Serving: 176g | Calories: 490kcal | Carbohydrates: 53g | Protein: 14g | Fat: 25g | Saturated Fat: 3.8g | Trans Fat: 0.1g | Cholesterol: 60mg | Sodium: 1260mg | Potassium: 291mg | Fiber: 3.2g | Sugar: 1.1g | Vitamin A: 977IU | Vitamin C: 16mg | Calcium: 203mg | Iron: 4.7mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); chopped green onion counted as green onions, chopped parsley counted as fresh parsley, ¼ cup crawfish tails counted as cooked crayfish tail meat, ¼ tsp hot sauce counted as hot pepper sauce, Creole or stone-ground mustard (the first choice counted), ¼ tsp horseradish counted as prepared horseradish. Brands and portions vary, so use it only as an approximation.