Crawfish beignets with tomato and corn tartar sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Crawfish tails; roughly chopped, (about 1 cup) |
| 2 | Eggs | |
| 1 | tablespoon | Plus 1 teaspoon Essence |
| ¼ | cup | Small diced red peppers |
| ¼ | cup | Small diced red onion |
| ¼ | cup | Chopped green onions |
| 1 | tablespoon | Minced garlic |
| 1 | teaspoon | Salt |
| ⅔ | cup | Flour |
| ½ | cup | Masa |
| 1 | teaspoon | Baking powder |
| ½ | cup | Milk |
| Oil for frying | ||
| 1 | cup | Prepared or homemade mayonnaise |
| ¼ | cup | Chopped tomato; seeded and peeled |
| ¼ | cup | Roasted corn |
| 2 | tablespoons | Chopped green onions |
| 1 | teaspoon | Minced garlic |
| 2 | tablespoons | Crystal Hot Sauce |
| Salt and pepper | ||
| 2 | tablespoons | Brunoise red peppers * |
| 2 | tablespoons | Brunoise yellow peppers * |
| 2 | tablespoons | Chopped green onions * |
| Essence * | ||
Directions
BEIGNETS
TARTAR SAUCE
ESSENCE OF EMERIL SHOW#EE2288
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 3-4 minutes.
Remove from fryer and place on a paper-lined plate. Season with 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.
Yield: 4 servings
Posted to recipelu-digest by molony <molony@...> on Feb 27, 1998