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BEIGNETS olive oil eggplant garlic sweet onion celery salt chili pepper shrimp vegetable oil eggs buttermilk baking powder ground red pepper all-purpose Remoulade Sauce mayonnaise whole-grain mustard ketchup lemon juice Worcestershire sauce scallion flat leaf parsley celery garlic paprika hot sauce fresh ground black pepper
Viewed: 101 - Published at: 2 years agoIngredients
- Beignets
- 2 tablespoons olive oil
- 1 eggplant (5 cups peeled and diced)
- 2 garlic cloves, minced
- 1 small sweet onion, diced
- 1/4 cup celery, finely diced
- 1 1/2 teaspoons salt
- 1/4 teaspoon chili pepper flakes
- 1 lb peeled and cleaned shrimp, coarsely chopped
- vegetable oil (or peanut oil)
- 3 large eggs, lightly beaten
- 1 1/2 cups buttermilk
- 2 teaspoons baking powder
- 1/2 teaspoon ground red pepper
- 3 cups all-purpose flour
- Remoulade Sauce
- 1 cup mayonnaise
- 2 tablespoons whole grain mustard
- 2 tablespoons ketchup
- 1 tablespoon fresh lemon juice
- 1 tablespoon Worcestershire sauce
- 1/2 cup finely chopped scallion
- 1/4 cup finely chopped fresh flat leaf parsley
- 1 stalk finely chopped celery
- 2 garlic cloves, minced
- 1 teaspoon paprika
- 2 teaspoons hot sauce
- 1/4 teaspoon fresh ground black pepper
Method
- Remoulade Sauce-- Whisk together all ingredients. Cover and chill 1 hour.
- Beignets-- Heat 2 tablespoons oil in a large skillet over medium-high heat.
- Add eggplant and next 5 ingredients; cook 5 minutes or until vegetables are tender, stirring occasionally.
- Add shrimp; cook 1 minute.
- Remove from heat, and cool.
- Pour oil to depth of 3 inches in a Dutch oven; heat to 360°F.
- Whisk together eggs and next 3 ingredients; whisk in flour just until moistened.
- Fold in eggplant mixture.
- Drop batter by heaping tablespoonfuls into hot oil.
- Fry beignets, a few at a time, 3 minutes or until golden, turning once.
- Drain on paper towels.
- Serve immediately with Remoulade Sauce.
