Lunch: Crawfish-Eggplant Beignets with Remoulade Sauce Recipe | Myrecipes
Ingredients
2 tablespoons vegetable oil
1 medium eggplant, peeled and chopped
1/2 cup chopped onion
1/4 cup finely chopped celery
1 1/2 teaspoons salt
1/4 teaspoon ground red pepper
1 pound peeled crawfish tails, coarsely chopped
Vegetable oil
3 large eggs, lightly beaten
1 1/2 cups milk
2 teaspoons baking powder
1/2 teaspoon ground red pepper
3 cups all-purpose flour
Remoulade Sauce
Instructions
Heat 2 tablespoons oil in a large skillet over medium-high heat. Add eggplant and next 4 ingredients; cook 7 minutes or until vegetables are tender, stirring occasionally. Add crawfish; cook 3 minutes. Remove from heat, and cool.
Pour oil to depth of 3 inches in a Dutch oven; heat to 360 °.
Whisk together eggs and next 3 ingredients; whisk in flour just until moistened. Fold in eggplant mixture. Drop batter by heaping tablespoonfuls into hot oil. Fry beignets, a few at a time, 3 minutes or until golden, turning once. Drain on paper towels. Serve immediately with Remoulade Sauce.
Reviews
Add a review for Crawfish-Eggplant Beignets with Remoulade Sauce Recipe | Myrecipes
Nutrition Facts
Serving Size: 4
Amount Per Serving | ||
---|---|---|
Calories 0 | ||
Fat 0 | ||
Carbohydrate 0 | ||
Protein 0 |