Crispy Crawfish Beignets Recipe with spicy Remoulade Sauce - this New Orleans inspired small batch recipe yields 5-6 savory, fried crawfish-filled beignets and a side of easy to make Remoulade sauce. A Louisiana tradition, ready in minutes!
In a medium-sized bowl, combine the flour, baking powder, Creole seasoning, ground ginger, and salt. Stir until these dry ingredients are well mixed.
To this dry mix, add the chopped garlic, green onions, parsley, and crawfish tail meat. Stir thoroughly until these ingredients are evenly distributed throughout the mix.
Slowly pour in about ¼ cup of water and your preferred amount of hot sauce into the mixture. Stir consistently until a dough is formed.
After the dough is ready, heat enough canola or peanut oil to come halfway up the sides of a deep 2-quart saucepan, to 350 degrees F. Carefully drop teaspoons of the dough into the hot oil and let them fry until they achieve a golden brown hue.
Once the beignets are fried to perfection, use a slotted spoon to remove them from the oil. Transfer them to paper towels to drain the excess oil. Serve these delicious Crawfish Beignets with the prepared Remoulade Sauce.
TO MAKE THE REMOULADE SAUCE
In a small bowl, mix together the mayonnaise, Creole mustard, horseradish, lemon juice, olive oil, smoked paprika, and hot sauce.
Notes
Expert Tips
Mixing the Batter: Refrain from overmixing your batter. Doing so could lead to tough beignets. Mix until just combined for the best texture.
Choosing the Right Pan: Opt for a larger pan than you think you might need. A 2-quart saucepan usually works perfectly for this small batch crawfish beignets recipe.
Frying in Batches: Avoid overcrowding the saucepan when frying. Stick to frying 2-3 beignets at a time. Overcrowding can drop the oil's temperature, leading to undercooked insides.
Maintaining the Oil Temperature: Try to keep a consistent oil temperature of 350 degrees. Use a thermometer to ensure the oil maintains the correct temperature. Be careful that the thermometer tip doesn't touch the pan bottom.
Draining Beignets: Once the beignets are fried, let them drain on a paper towel. This helps remove any excess oil and makes them more enjoyable to eat.