Crawfish Beignets

Name: Crawfish Beignets
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

www.emerils.com

Crawfish Beignets, a Cajun/Creole treat from Emeril Lagasse, fried to crispy perfection and sprinkled with Essence. Perfect for appetizers or special occasions.

View full recipe on www.emerils.com

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Cooking tools:

Deep fryer
Deep-fry thermometer
Stove
Mixing bowl
Whisk
Spoon
Slotted spoon
Sifter
Measuring cup
Measuring spoon
Chef's knife
Cutting board
Paper towel
Plate

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