Small Batch Crawfish Beignets
Small batch crawfish beignets made with tender crawfish tails, Creole seasoning, garlic, and herbs. These savory Louisiana style fritters are fried until golden and served with homemade remoulade sauce.
Servings: 6 beignets
Equipment
Ingredients
- ½ cup all purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon Creole seasoning (Recommended: homemade creole seasoning or your favorite brand)
- ⅛ teaspoon ground ginger
- ¼ teaspoon kosher salt
- 1 clove garlic -minced
- 1 green onion -finely chopped (about 2 tablespoons)
- 2 tablespoons chopped parsley
- ¼ cup crawfish tail meat (a little over 1 ounce)
- ¼ teaspoon hot sauce (Recommended: Tabasco, Louisiana, or your favorite brand)
- ¼ cup water
- canola oil or peanut oil
For the Remoulade Sauce
- 2 tablespoons mayonnaise
- 1 tablespoon Creole mustard or stone-ground mustard
- ½ teaspoon olive oil
- ¼ teaspoon horseradish
- ¼ teaspoon lemon juice
- ⅛ teaspoon smoked paprika
- dash hot sauce -optional (Recommended: Tabasco, Louisiana, or your favorite)
Instructions
- In a medium bowl, whisk together the flour, baking powder, Creole seasoning, ground ginger, and salt.
- Stir in the minced garlic, green onions, parsley, and crawfish tails until evenly distributed.
- Pour in ¼ cup of water and add hot sauce to taste. Stir until a thick batter forms.
- Pour enough canola or peanut oil into a deep 2 quart saucepan so it reaches halfway up the sides. Heat the oil to 350°F.
- Drop tablespoons of batter into the hot oil. Fry until golden brown, turning as needed so they cook evenly.
- Use a slotted spoon to transfer the beignets to a paper towel lined plate to drain excess oil.
- Make the Remoulade Sauce: In a small bowl, stir together the mayonnaise, Creole mustard, horseradish, lemon juice, olive oil, smoked paprika, and hot sauce until smooth.
- Arrange the crawfish beignets on a plate and serve with the remoulade sauce for dipping.
Notes
- Do Not Overmix the Batter: Stir just until the ingredients come together. Overmixing can make the beignets dense instead of light.
- Use a Deep Saucepan: A 2 quart saucepan works well for this small batch recipe and helps keep the oil temperature steady.
- Keep the Oil at 350°F: If the oil is too cool, the beignets absorb oil. If it is too hot, the outside browns before the inside cooks through.
- Fry a Few at a Time: Fry only 2 to 3 beignets per batch so the oil temperature stays consistent.
- Drain Before Serving: Transfer the fried beignets to a paper towel lined plate to remove excess oil.
- Check Batter Thickness: The batter should be thick enough to hold together when dropped into the oil. If it feels too thick, stir in a teaspoon of water.
Nutrition
Serving: 1beignet with sauce | Calories: 85kcal | Carbohydrates: 8g | Protein: 3g | Fat: 4g | Cholesterol: 15mg | Sodium: 172mg | Potassium: 75mg | Vitamin A: 185IU | Vitamin C: 2.3mg | Calcium: 21mg | Iron: 0.7mg
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