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crawfish beignets recipe

These savory crawfish beignets are crispy on the outside and tender on the inside, bursting with crawfish flavor. Perfect for appetizers or party food, they capture the essence of New Orleans.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings servings
Course: Appetizer
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon granulated sugar
  • 1 teaspoon salt
  • 2 teaspoons Creole seasoning
  • 1 teaspoon garlic powder
  • ¾ cup whole milk
  • 2 large eggs
  • 1 pound crawfish tail meat, chopped
  • 3 green onions, finely chopped
  • 2 tablespoons fresh parsley, minced
  • 4 cups vegetable oil for frying

Method
 

  1. Combine the dry ingredients in a large mixing bowl.
  2. Prepare the wet ingredients in a separate bowl.
  3. Create the batter by mixing wet and dry ingredients together.
  4. Fold in the crawfish and aromatics.
  5. Heat the oil in a deep pot to 350°F.
  6. Fry the beignets in batches until golden brown.
  7. Drain on paper towels and serve immediately.

Notes

Ensure crawfish is properly cleaned and drained. Maintain consistent oil temperature for best results. Serve with dipping sauces like remoulade or garlic aioli.