| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Vegetables, Grains |
|
Gma2 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1/2 |
c |
Chopped onions |
| 1/4 |
c |
Brunoise red peppers |
| 1/4 |
c |
Brunoise yellow peppers |
| 2 |
c |
Sweet corn kernels; (about 4 medium |
|
|
; ears) |
| 2 |
tb |
Chopped garlic |
| 1/4 |
c |
Chopped green onions |
| 3 |
|
Eggs; beaten |
| 1 1/2 |
c |
Milk |
| 2 |
ts |
Baking powder |
| 1 |
c |
Masa flour or cornmeal |
| 2 1/4 |
c |
Flour |
| 1 |
ds |
Worcestershire Sauce |
| 1 |
ds |
Crystal Hot Sauce |
|
|
Solid vegetable shortening for |
|
|
; deep-frying |
|
|
Creole seasoning |
| 2 |
c |
Creole Dipping Sauce |
| 1 |
|
Egg |
| 1 |
tb |
Minced garlic |
| 2 |
tb |
Fresh lemon juice |
| 1 |
tb |
Chopped parsley |
| 2 |
tb |
Chopped green onions |
| 1 |
c |
Olive oil |
| 1/4 |
ts |
Cayenne |
| 1 |
tb |
Creole or whole-grain mustard |
| 1 |
ts |
Salt |
INSTRUCTIONS
CREOLE DIPPING SAUCE
1. Preheat the oil for frying.
2. In a saute pan, over medium heat, add the oil. When the oil is hot, add
the onions, peppers, corn and garlicup
3. Season with salt and pepper. Saute for about 2 minutes, or until
slightly wilted.
4. Stir in 1/4 cup of the green onions. Remove and set aside to cool. Beat
the eggs and milk together. Season with salt and pepper.
5. Add the masa, flour and baking powder, beating and incorporating until
the batter is smooth.
6. Fold the corn mixture into the batter. Season with salt and pepper.
Season with a dash of Worcestershire Sauce and hot sauce. Set aside.
7. Drop the batter, a heaping tablespoon at a time, into pan of hot oil.
When the beignets pop to the surface, roll them around with a slotted spoon
in the oil to brown them evenly. Fry until golden brown, about 4 minutes.
8. Remove and drain on two separate paper-lined plates. Season with Creole
seasoning.
9. Serve the beignets with the dipping sauce on a platter.
Yields: 6 to 8 servings
Creole Dipping Sauce:
1. Put the egg, garlic, lemon juice, parsley and green onions in a food
processor and puree for 15 seconds.
2. With the processor running, pour the oil through the feed tube in a
steady stream. Add the cayenne, mustard, and salt and pulse once or twice
to blend.
3. Cover and let sit for 1 hour in the refrigerator before using. (Best if
used within 24 hours.)
Yields: 1 1/3 cups
Converted by MC_Buster.
NOTES : From Chef and author Emeril Lagasse
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.
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