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Ingredients
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Crawfish Beignets
Method
Preparation
Make the Beignet Batter
In a large bowl, mix together the flour, baking powder, salt, cayenne pepper, and black pepper. In another bowl, whisk together the egg, milk, and Tabasco sauce. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the crawfish tails and green onions.
Heat the Oil
In a large pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
Fry the Beignets
Using a spoon or small ice cream scoop, carefully drop spoonfuls of the batter into the hot oil. Fry in batches until golden brown, about 3-4 minutes per side. Remove with a slotted spoon and drain on paper towels.
Make the Tabasco Syrup
In a small saucepan, combine the water, brown sugar, and remaining Tabasco sauce. Bring to a simmer over medium heat, stirring until the sugar has dissolved. Remove from heat and let cool slightly.
Serve
Serve the hot crawfish beignets drizzled with the Tabasco syrup.