March 20, 2023

Crawfish and Corn Beignets

Crawfish and Corn Beignets a great appetizer for a party. This recipe made a lot of beignets. And that’s a good thing if you have a party to go to or some other social event. But if I were to cook this for just 2 or 3 people, I think I would cut this recipe in half. They are so tasty with the Sweetness of the Crawfish and Corn with the Creole Seasonings.

These beignets are a delightful and flavorful twist on the traditional beignet, a popular French pastry. This savory variation combines the rich flavors of crawfish and corn, resulting in a delicious treat that satisfies both seafood and pastry lovers.

Whether enjoyed as an indulgent snack or a standout dish at a seafood feast, crawfish and corn beignets offer a unique and delicious twist on a beloved pastry, making them a memorable culinary experience for anyone fortunate enough to taste them.

Crawfish and Corn Beignets

Print Recipe

Course Appetizer

Cuisine Cajun

Servings 12

Ingredients

4 Cups vegetable oil
3 Cups all-purpose flour 426g
2 Cups whole milk
1 Tbls baking powder
1 Tbls Creole seasoning such as Tony Chachere’s
1 Tbls minced garlic
1 tsp dried thyme
1 tsp hot sauce
1 tsp salt
1 Pound cooked crawfish tails coarsely chopped
1 15.25-ounce can corn, drained
¼ Cup minced parsley
¼ Cup chopped green onion

Instructions

In a large pot, heat oil over medium heat until temperature reaches 350° on a deep-fry thermometer.
In a large bowl stir together flour, milk, baking powder, Creole seasoning, garlic, thyme, hot sauce, and salt until a batter is formed. Stir in crawfish, corn, parsley, and green onion.
In batches, carefully drop batter by ¼ cupfuls into oil. Cook until balls float to top of oil; turn and cook an additional 5 minutes or until browned. Drain on paper towels, and serve warm.

Keyword Appetizer, Brunch, Cajun, Corn, Crawfish