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
- 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
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