Appetizer: United States – Savory Crawfish Beignets

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 3 min

Total 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 cup (120 g) all-purpose flour
1 tsp (5 ml) baking powder
1 / 4 tsp (1.25 ml) sugar
1 large egg
1 / 2 cup (120 ml) milk
1 cup (140 g) cooked crawfish tails, chopped
1 / 4 cup (25 g) chopped green onions
1 / 2 tsp (2.5 ml) Creole seasoning
Vegetable oil for deep frying
Remoulade or Creole mustard for dipping

Show original ingredient measurements

1 cup (120 g) all-purpose flour
1 tsp baking powder
1 / 4 tsp sugar
1 large egg
1 / 2 cup (120 ml) milk
1 cup (140 g) cooked crawfish tails, chopped
1 / 4 cup (25 g) chopped green onions
1 / 2 tsp Creole seasoning
Vegetable oil for deep frying
Remoulade or Creole mustard for dipping

Instructions

1. Whisk flour, baking powder, sugar and Creole seasoning in a bowl.  
2. Beat egg with milk, then stir into dry ingredients to make a thick batter; fold in crawfish and green onions.  
3. Heat oil to 350°F (175°C). Drop spoonfuls of batter into hot oil and fry until puffed and golden, about 2–3 minutes, turning once.  
4. Drain on paper towels.  
5. Serve warm with remoulade or mustard dipping sauce.