Crawfish beignets with tomato & corn tartar sauce

4 servings

Ingredients

Quantity Ingredient
1 === beignets ===
8.00 ounce crawfish tails; roughly chopped
1 (about 1 cup after chopping)
2.00 eggs
4.00 teaspoon emeril’s essence; see * note
¼ cup small-diced red peppers
¼ cup small-diced red onion
¼ cup chopped green onions
1.00 tablespoon minced garlic
1.00 teaspoon salt
⅔ cup flour
½ cup masa
1.00 teaspoon baking powder
½ cup milk
1 oil; for frying
1 === tartar sauce ===
1.00 cup prepared or homemade mayonnaise
¼ cup peeled; seeded, chopped tomato
¼ cup roasted corn kernels
2.00 tablespoon chopped green onions
1.00 teaspoon minced garlic
2.00 tablespoon crystal hot sauce
1 salt; to taste
1 freshly-ground black pepper; to taste
1 === garnish ===
2.00 tablespoon brunoise red peppers
2.00 tablespoon brunoise yellow peppers
2.00 tablespoon chopped green onions
1 emeril’s essence

Directions

* Note: See the “Emeril’s Essence Information” recipe which is included in this collection.

Preheat the deep-fat fryer. For the beignets: In a mixing bowl, combine all the ingredients together, mix until thoroughly incorporated. Season with salt and pepper. Refrigerate while preparing the tartar sauce. For the tartar sauce: In a mixing bowl, combine all the ingredients together, mix until thoroughly incorporated. Season with salt and pepper. Refrigerate until cold, about 20 minutes. To fry the beignets: Spoon a heaping tablespoon of the batter directly into the fryer, about six beignets can be fried at the same time. This amount will depend on the size of the fryer.

Stir the beignets constantly to prevent them from sticking together and to the basket. If your fryer has two baskets, then one can be placed on top of the other. This will aid in the overall golden color of the beignets. Fry the beignets until golden-brown, about 3 to 4 minutes. Remove from fryer and place on a paper-lined plate. Season with Emeril’s Essence. To assemble, spread the plate with some of the tartar sauce. Place the beignets in a pile in the center of the plate. Garnish the rim with brunoise of red peppers, yellow peppers, green onions, and Essence. This recipe yields 4 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2288 broadcast 02-18-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

03-08-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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