BEIGNETS
8 oz Crawfish tails; roughly
-chopped, (about 1 cup)
2 Eggs
1 tb Plus 1 teaspoon Essence
1/4 c Small diced red peppers
1/4 c Small diced red onion
1/4 c Chopped green onions
1 tb Minced garlic
1 ts Salt
2/3 c Flour
1/2 c Masa
1 ts Baking powder
1/2 c Milk
Oil for frying
-TARTAR SAUCE-
1 c Prepared or homemade
-mayonnaise
1/4 c Chopped tomato; seeded and
-peeled
1/4 c Roasted corn
2 tb Chopped green onions
1 ts Minced garlic
2 tb Crystal Hot Sauce
Salt and pepper
2 tb Brunoise red peppers *
2 tb Brunoise yellow peppers *
2 tb Chopped green onions *
Essence *
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
Yields
1 Servings
