| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Meats, Seafood, Dairy |
|
Essnce03 |
4 |
servings |
INGREDIENTS
| 2 |
qt |
Vegetable oil; for deep-frying |
| 2 |
|
Eggs |
| 6 |
oz |
Crawfish tail meat |
| 4 |
ts |
Bayou Blast; divided – see * Note |
| 1/4 |
c |
Finely-chopped green bell pepper |
| 1/4 |
c |
Finely-chopped green onions |
| 1 |
tb |
Minced garlic |
| 1 |
ts |
Salt |
| 1 1/2 |
c |
Sifted flour; + extra for rolling |
| 1 |
ts |
Baking powder |
| 1/2 |
c |
Milk |
|
|
Creole Tartar Sauce; see * Note |
INSTRUCTIONS
* Note: see the "Bayou Blast - {Emeril's Creole Seasoning}" and
"Creole Tartar Sauce" recipes which are included in this collection.
In a deep-fryer heat oil over medium-high heat to 365 degrees. In a
large bowl whisk eggs until frothy. Sprinkle crawfish tails with 1
tablespoon of Bayou Blast and add to eggs. Stir in bell peppers,
green onions, garlic, salt, flour, baking powder and milk;
consistency will be wet. Using a large metal tablespoon, drop beignet
mixture into oil and fry about 3 minutes or until crispy and
golden-brown. Do this in 2 batches. Using a slotted spoon remove
beignets and drain thoroughly on paper towels. Sprinkle remaining 1
teaspoon Creole seasoning over beignets. To serve, spoon sauce onto 4
dinner plates and place 5 to 6 beignets on top of each. Sprinkle rims
of plates with extra Bayou Blast. This recipe yields 4 servings
(about 20 beignets).
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-032 broadcast 02-07-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
03-06-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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