Crawfish Beignets

== Ingredients ==
* 2 quarts vegetable oil, for deep-frying
* 2 eggs
* 6 ounces crawfish tail meat
* 1 tablespoon Creole seasoning (plus extra for sprinkling)
* 1 teaspoon Creole seasoning
* ¼ cup green bell peppers, finely-chopped
* ¼ cup green onions, finely-chopped
* 1 tablespoon garlic, minced
* 1 teaspoon salt
* 1½ cups flour, sifted (plus extra for rolling)
* 1 teaspoon baking powder
* ½ cup milk
* Creole Tartar Sauce
== Directions ==
# In a deep-fryer heat oil over medium-high heat to 365°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.
Category:Crayfish Recipes
Category:Creole Appetizers
Category:Creole Meat Dishes
Category:Egg Recipes
Category:Wheat flour Recipes
Category:Garlic Recipes
Category:Green bell pepper Recipes
Category:Green onion Recipes
Category:Milk and cream Recipes