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Categories:
flour baking powder ground ginger cayenne pepper salt lemon garlic crawfish tails Italian parsley hot sauce water peanut oil mayonnaise creole mustard horseradish lemon juice salt freshly ground black pepper cayenne pepper Italian parsley capers green onions
Viewed: 41 - Published at: 2 years agoIngredients
- 2 cups all-purpose flour
- 2 tablespoons baking powder
- 1/2 teaspoon ground ginger
- 1 teaspoon cayenne pepper
- 1/4 to 1/2 teaspoon salt
- 1 lemon, zested
- 2 cloves garlic, finely chopped or minced
- 1 1/2 cups cooked and chopped crawfish tails
- 3 tablespoons chopped Italian parsley leaves
- 3 dashes hot sauce (recommended: Louisiana, Tabasco or your favorite)
- 1 to 1 1/2 cups water or shrimp/seafood stock
- Canola or peanut oil
- 1 cup mayonnaise
- 1/4 cup Creole mustard
- 1/4 cup prepared horseradish, drained
- 1/4 cup fresh lemon juice
- 1 teaspoon salt, plus more for seasoning
- 1/2 teaspoon freshly ground black pepper
- Dash cayenne pepper
- 1 tablespoon chopped Italian parsley leaves
- 1/4 cup chopped capers
- 2 green onions, chopped (green and white part)
Method
- Mix together all the dry ingredients in a large bowl.
- Add the lemon zest, garlic, crawfish, parsley and hot sauce.
- Mix gently to combine.
- Add the water or stock slowly until a loose dough is formed.
- Set aside for 15 minutes.
- In a deep-fryer or heavy-bottomed pot, heat enough canola or peanut oil to come halfway up the sides of the pot, to 350 degrees F.
- Spoon 1 heaping teaspoon dough into hot oil and cook in batches until deep golden brown, about 3 to 4 minutes.
- Remove from the oil and drain on paper towels.
- Sprinkle with salt while still hot.
- Let temperature of oil return to 350 degrees F between batches.
- Remoulade:
- Whisk the mayonnaise, mustard, horseradish, lemon juice, salt, pepper and cayenne together in a medium bowl until well blended.
- Stir in the parsley, capers and green onions and mix well.
- Refrigerate until ready to use.
- Transfer the beignets to a serving platter and serve with the remoulade sauce.
- A viewer, who may not be a professional cook, provided this recipe.
- The Food Network Kitchens chefs cannot make representation as to the results.
