Appetizer: United States – 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 13 min

Ingredients

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

1 cup (120 g) cooked crawfish tails, chopped
1 cup (120 g) all-purpose flour
1 tsp (5 ml) baking powder
1 large egg
3 / 4 cup (180 ml) milk
2 green onions, thinly sliced
1 / 2 tsp (2.5 ml) Creole seasoning
Vegetable oil for deep-frying
Remoulade or hot sauce for dipping

Show original ingredient measurements

1 cup (120 g) cooked crawfish tails, chopped
1 cup (120 g) all-purpose flour
1 tsp baking powder
1 large egg
3 / 4 cup (180 ml) milk
2 green onions, thinly sliced
1 / 2 tsp Creole seasoning
Vegetable oil for deep-frying
Remoulade or hot sauce for dipping

Instructions

1. Whisk flour and baking powder, then stir in egg and milk to make a thick batter.
2. Fold in chopped crawfish, green onions and Creole seasoning.
3. Heat oil to 350°F (175°C). Drop spoonfuls of batter into hot oil and fry until golden, about 2–3 minutes, turning once.
4. Drain on paper towels and serve immediately with remoulade or hot sauce.