Crawfish beignets with tomato & corn tartar sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | === beignets === | |
| 8.00 | ounce | crawfish tails; roughly chopped |
| 1 | (about 1 cup after chopping) | |
| 2.00 | eggs | |
| 4.00 | teaspoon | emerils essence; see * note |
| ¼ | cup | small-diced red peppers |
| ¼ | cup | small-diced red onion |
| ¼ | cup | chopped green onions |
| 1.00 | tablespoon | minced garlic |
| 1.00 | teaspoon | salt |
| ⅔ | cup | flour |
| ½ | cup | masa |
| 1.00 | teaspoon | baking powder |
| ½ | cup | milk |
| 1 | oil; for frying | |
| 1 | === tartar sauce === | |
| 1.00 | cup | prepared or homemade mayonnaise |
| ¼ | cup | peeled; seeded, chopped tomato |
| ¼ | cup | roasted corn kernels |
| 2.00 | tablespoon | chopped green onions |
| 1.00 | teaspoon | minced garlic |
| 2.00 | tablespoon | crystal hot sauce |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 1 | === garnish === | |
| 2.00 | tablespoon | brunoise red peppers |
| 2.00 | tablespoon | brunoise yellow peppers |
| 2.00 | tablespoon | chopped green onions |
| 1 | emerils essence | |
Directions
* Note: See the “Emeril’s Essence Information” recipe which is included in this collection.
Preheat the deep-fat fryer. For the beignets: In a mixing bowl, combine all the ingredients together, mix until thoroughly incorporated. Season with salt and pepper. Refrigerate while preparing the tartar sauce. For the tartar sauce: In a mixing bowl, combine all the ingredients together, mix until thoroughly incorporated. Season with salt and pepper. Refrigerate until cold, about 20 minutes. To fry the beignets: Spoon a heaping tablespoon of the batter directly into the fryer, about six beignets can be fried at the same time. This amount will depend on the size of the fryer.
Stir the beignets constantly to prevent them from sticking together and to the basket. If your fryer has two baskets, then one can be placed on top of the other. This will aid in the overall golden color of the beignets. Fry the beignets until golden-brown, about 3 to 4 minutes. Remove from fryer and place on a paper-lined plate. Season with Emeril’s Essence. To assemble, spread the plate with some of the tartar sauce. Place the beignets in a pile in the center of the plate. Garnish the rim with brunoise of red peppers, yellow peppers, green onions, and Essence. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2288 broadcast 02-18-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
03-08-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000