Description
Crispy Crawfish Beignets with Jalapeño Cheddar Dip are a delightful fusion of Southern flavors, combining tender crawfish tails in a savory fried dough, paired with a zesty cheese dip.
Ingredients
Units
Scale
For the Crawfish Beignets:
- 1 pound cooked crawfish tails, roughly chopped
- 1 large egg, beaten
- 4 green onions, chopped
- 1 1/2 tablespoons melted butter
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1/3 cup all-purpose flour
- Oil for deep-frying
For the Jalapeño Cheddar Dip:
- 2 tablespoons butter
- 1 jalapeño pepper, finely diced
- 1 clove garlic, minced
- 1 tablespoon all-purpose flour
- 1 cup milk
- 1 1/2 cups shredded cheddar cheese
- Salt and pepper, to taste
Instructions
Prepare the Crawfish Beignets:
- In a large bowl, combine the beaten egg, chopped crawfish tails, green onions, melted butter, salt, and cayenne pepper.
- Stir in the ⅓ cup of flour until the mixture is well combined.
- Heat oil in a deep fryer or large skillet to 375°F (190°C).
- Drop tablespoon-sized portions of the batter into the hot oil, frying a few at a time to avoid overcrowding.
- Fry until golden brown on all sides, about 3-5 minutes.
- Remove beignets with a slotted spoon and drain on paper towels.
Prepare the Jalapeño Cheddar Dip:
- In a saucepan over medium heat, melt the 2 tablespoons of butter.
- Add the diced jalapeño and minced garlic; sauté until softened, about 2-3 minutes.
- Stir in the 1 tablespoon of flour and cook for 1 minute to eliminate the raw flour taste.
- Gradually whisk in the milk, continuing to stir until the mixture is smooth and begins to thicken.
- Add the shredded cheddar cheese, stirring until fully melted and the sauce is smooth.
- Season with salt and pepper to taste.
Serving: Serve the warm crawfish beignets alongside the jalapeño cheddar dip.
Notes
- For a milder dip, remove the seeds and membranes from the jalapeño before dicing.
- Ensure the oil temperature remains consistent to achieve evenly cooked beignets.