Description
Crispy crawfish beignets with jalapeño cheddar dip highlight Louisiana’s culinary magic, blending southern charm with bold seafood flavors. Creamy dip and golden-fried pastry create a mouthwatering experience diners will savor.
Ingredients
Scale
- 1 cup (150 g) crawfish tails, chopped
- 2 green onions, finely chopped
- 1 jalapeno, finely chopped (seeds removed for less heat)
- 1 clove garlic, minced
- 2 large eggs
- ¾ cup (180 ml/6 fl oz) buttermilk
- 1 cup (120 g) sharp cheddar cheese, shredded
- 1 cup (125 g) all-purpose flour
- ½ cup (70 g) cornmeal
- ½ cup (120 ml/4 fl oz) heavy cream
- 1 tbsp unsalted butter
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¼ tsp cayenne pepper
- ¼ tsp garlic powder
- ¼ tsp paprika
- ¼ tsp smoked paprika
- vegetable oil, for frying
- salt, to taste
Instructions
- Mixture Preparation: Blend flour, cornmeal, baking powder, salt, cayenne, and black pepper in a large mixing bowl, creating a unified dry foundation for the beignets.
- Batter Formation: Whisk eggs and buttermilk together, then delicately fold into the dry ingredients until just combined, avoiding overmixing to maintain a light texture.
- Seafood Integration: Gently fold crawfish tails and green onions into the batter, ensuring even distribution of ingredients throughout the mixture.
- Oil Heating: Warm vegetable oil in a deep fryer or heavy-bottomed pot to a precise 350°F, using a thermometer to maintain consistent temperature.
- Frying Process: Carefully drop spoonfuls of batter into the hot oil, frying until each beignet turns golden brown and crispy, approximately 2-3 minutes per side.
- Draining: Remove beignets with a slotted spoon, transferring to paper towel-lined plates to drain excess oil and maintain crispiness.
- Dip Creation: Melt butter in a saucepan, sautéing jalapenos and garlic until fragrant, then pour in heavy cream and gradually whisk in shredded cheddar cheese.
- Seasoning Finalization: Stir the dip until smooth, adding smoked paprika, salt, and black pepper to enhance the flavor profile.
- Serving Presentation: Arrange crispy beignets on a platter, accompanied by the warm jalapeno cheddar dip, garnishing with additional chopped green onions for a fresh touch.
Notes
- Manage Oil Temperature: Maintain a consistent 350F oil temperature to ensure even, golden-brown beignets without greasiness or burning.
- Prevent Batter Overmixing: Gently combine wet and dry ingredients to avoid developing tough, dense beignets – mix just until ingredients are incorporated for a light, airy texture.
- Seafood Freshness Matters: Use freshly caught or high-quality crawfish tails to elevate the beignets’ flavor profile and ensure optimal taste and texture.
- Gluten-Free Adaptation: Substitute all-purpose flour with gluten-free flour blend and cornmeal to create a celiac-friendly version without compromising crispy, delicate structure.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Snacks
- Method: Frying
- Cuisine: Cajun/Creole
Nutrition
- Serving Size: 5
- Calories: 350
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 100 mg