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Crawfish and Corn Beignets

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.
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.

Video

Keyword Appetizer, Brunch, Cajun, Corn, Crawfish