Crawfish Beignets | Emerils.com

Ingredients

• 2 quarts vegetable oil, for deep-frying
• 2 eggs
• 6 ounces peeled crawfish tails
• 1 tablespoon plus 1 teaspoon Emeril's Original Essence, plus more for sprinkling
• 1/4 cup finely-chopped green bell peppers
• 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