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Crawfish Beignets
Ingredients:
6 Eggs
1 lb Louisiana Crawfish Tails
3 cups flour
1 cup diced green onions
1 cup diced green bell pepper
1cup milk
2 tblsp Tommy's Cajun Seasoning by CooknKajun
2 tblsp Granulated Garlic
1 tblsp Granulated Onion
1 tsp Cayenne Pepper
1 tsp baking powder
1 tsp White pepper
Salt to taste
Directions:
Heat Oil in Fryer to 350
Wisk eggs in Large bowl
Add Crawfish and all remaining ingredients and mix together to form a "pancake batter "consistency.
Drop large spoonfuls of batter into oil. Beignets will begin to turn a golden brown and float to the top.
After the beignets float to the top, flip them over and cook 2-3 minutes more.
Remove from oil and sprinkle with Cajun seasoning before they cool.
Serve with Crab & Pepperjack Dip (Available at Tommy's Fish Market)
