Crawfish Beignets New Orleans–Style
Crawfish Beignets are savory, fried dough bites filled with crawfish.They are crispy outside and soft inside.Often served as appetizers with dipping sauces.A flavorful New Orleans specialty.
Ingredients
- 1 cup cooked crawfish tails, chopped
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional)
- 1 large egg
- ¾ cup milk
- 1 tablespoon melted butter
- ¼ cup onion, finely chopped
- ¼ cup bell pepper, finely chopped
- ½ cup shredded cheddar or pepper jack cheese
Optional Dipping Sauce:
- ½ cup mayonnaise
- 1 teaspoon Creole mustard
- 1 teaspoon lemon juice
- Hot sauce to taste
Instructions
- In a bowl, whisk flour, baking powder, salt, black pepper, and cayenne.
- In another bowl, whisk egg, milk, and melted butter.
- Combine wet and dry ingredients until smooth.
- Fold in crawfish, green onions, onion, bell pepper, and cheese.
- Chill batter for 30 minutes.
- Heat oil to 350°F (175°C).
- Drop spoonfuls of batter into hot oil.
- Fry for 2–3 minutes per side until golden brown.
- Drain on paper towels.
- Mix dipping sauce ingredients and serve warm.
Notes
- Use fresh crawfish when in season.
- Batter should be thick but spoonable.
- Serve immediately for best texture.
- Cheese adds richness and structure.
- Adjust spices to taste.