Recipe Courtesy of Emeril Lagasse



2 quarts vegetable oil, for deep-frying
2 eggs
6 ounces crawfish tail meat
1 tablespoon plus 1 teaspoon Creole Seasoning, plus extra for sprinkling
1/4 cup finely-chopped green bell pepper
1/4 cup finely-chopped green onions
1 tablespoon minced garlic
1 teaspoon salt
1 1/2 cups sifted flour plus extra for rolling
1 teaspoon baking powder
1/2 cup milk
Creole Tartar Sauce

In a deep-fryer heat oil over medium-high heat to 365 degrees F. In a large bowl whisk eggs until frothy. Sprinkle crawfish tails with 1 tablespoon of seasoning 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 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 seasoning.

Yield: 4 servings (about 20 Beignets)

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