Description
Creole magic comes alive in these crispy crawfish beignets with jalapeno cheddar dip, blending Louisiana’s rich culinary heritage with bold, spicy flavors. New Orleans street fare meets gourmet comfort, delivering a zingy appetizer that will make you crave more.
Ingredients
Scale
Main Ingredients (Proteins and Vegetables):
- 1 cup (150 g) cooked crawfish tails, chopped
- 2 green onions, finely chopped
- 1 jalapeno, finely chopped (seeds removed for less heat)
- 1 clove garlic, minced
Dry Ingredients (Flour and Seasonings):
- 1 cup (125 g) all-purpose flour
- ½ cup (70 g) cornmeal
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
Liquid and Dairy Ingredients:
- 2 large eggs
- ¾ cup (180 milliliters) buttermilk
- 1 tablespoon unsalted butter
- 1 cup (120 g) shredded sharp cheddar cheese
- ½ cup (120 milliliters) heavy cream
- ¼ teaspoon smoked paprika
- Vegetable oil, for frying
- Salt, to taste
Instructions
- Craft a robust dry mixture by blending flour, cornmeal, leavening agents, and aromatic spices in a spacious mixing vessel, creating a foundation for the crispy seafood fritters.
- Whisk eggs and buttermilk in a separate container, then gently incorporate the liquid ingredients into the dry blend, forming a cohesive batter without overmixing.
- Delicately fold chopped crawfish tails and verdant green onions into the batter, ensuring even distribution of seafood throughout the mixture.
- Warm vegetable oil in a deep cooking vessel, bringing the temperature precisely to 350F for optimal frying conditions.
- Carefully drop rounded spoonfuls of batter into the sizzling oil, allowing each beignet to transform into a golden, crunchy morsel through strategic two-sided frying.
- Transfer the freshly fried beignets onto absorbent paper towels, allowing excess oil to drain while maintaining their crisp exterior.
- Melt butter in a small saucepan, introducing finely diced jalapenos and minced garlic to develop a vibrant flavor base for the accompanying dip.
- Introduce heavy cream to the sautéed aromatics, then gradually integrate shredded cheddar cheese, stirring consistently to create a smooth, velvety sauce.
- Enhance the dip with a sprinkle of smoked paprika and judicious seasoning, balancing the flavor profile.
- Artfully arrange the crisp beignets on a serving platter, accompanied by the zesty jalapeno cheddar dip, optionally garnishing with additional green onion snippets for visual appeal.
Notes
- Customize spice levels by adjusting cayenne pepper for heat-sensitive palates or those wanting a spicier kick.
- Ensure oil temperature stays consistent at 350F for perfectly crispy exterior and fully cooked interior without burning.
- Drain beignets thoroughly on paper towels to remove excess oil and maintain crunchiness.
- Substitute crawfish with shrimp or crab for alternative seafood options if crawfish is unavailable.
- Use gluten-free flour blend to make recipe celiac-friendly without compromising texture.
- Prepare batter just before frying to prevent soggy consistency and maintain beignets’ light, airy structure.
- Select fresh, high-quality crawfish for maximum flavor and tender meat in the beignets.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Snacks
- Method: Frying
- Cuisine: Cajun/Creole
Nutrition
- Serving Size: 6
- Calories: 350
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 120 mg