Get a taste of the deep South with these slightly spicy beignets. You won’t be able to eat just one!
—DONNA LANCLOS LAFAYETTE, LA
PREP: 20 MIN. • COOK: 5 MIN./BATCH • MAKES: ABOUT 2 DOZEN (3/4 CUP SAUCE)
1 large egg, beaten
1 pound chopped cooked crawfish tail meat or shrimp
4 green onions, chopped
1 1/2 teaspoons butter, melted
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/3 cup bread flour
Oil for deep-fat frying
3/4 cup mayonnaise
1/2 cup ketchup
1/4 teaspoon hot pepper sauce
1/4 teaspoon prepared horseradish, optional
1. In a large bowl, combine the egg, crawfish, onions, butter, salt and cayenne. Stir in flour until blended.
2. In an electric skillet or deep fryer, heat oil to 375°. Drop tablespoonfuls of batter, a few at a time, into hot oil. Fry until golden brown on both sides. Drain on paper towels.
3. Using a small bowl, combine the mayonnaise, ketchup, pepper sauce and, if desired, horseradish. Serve with beignets.