Small Batch Crawfish Beignets

Course Appetizer

Cuisine American

Keyword cajun appetizer, crawfish fritters, remoulade, savory beignets

Prep Time 15

Cook Time 10

Total Time 25

Servings 1 serving

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

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

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.