When many people think of beignets, they think of those wonderful, soft, pillow-like pastries sprinkled with confectionery sugar, served at Cafe Du Monde in the Old French Quarter. Here’s a different twist on a New Orleans favorite that you can try at home.
If you have the opportunity, I’d highly recommend a visit to the Crescent City to taste the real thing.
In the meantime, here’s a different twist on a New Orleans favorite that you can try at home. It’ll have your family and friends saying, “Laissez les bons temps rouler.”
New Orleans Style Crab and Corn Beignets – Delicious!!
Awesome Crab and Corn Beignets Straight Out of the Big Easy
Equipment
- Deep Fryer Optional
Ingredients
- 4 Cups Peanut Oil LouAna
- 3 Cups All-Purpose Flour
- 2 Cups Whole Milk 2% Milk if preferred
- 1 Tbsp Baking Powder
- 1 Tbsp Season Salt
- 1 Tbsp Minced Garlic
- 1 Tbsp Thyme
- 1 Tbsp Lousiana Hot Sauce May sub with Tabasco
- 1 lb Crab Meat – Lump
- 2 Cups Corn – Whole Kernel
- ¼ Cups Parsley – Minced
- ¼ Cups Green Onion – Chopped
Instructions
- Heat peanut oil in a frying pot until oil reaches 350°.
- In a large bowl, blend together flour, milk, baking powder, seasoned salt, garlic,thyme, and hot sauce and stir until batter is formed.
- Stirin remaining ingredients until all are incorporated. Be careful not to break uplumps of crabmeat during the process.
- Drop batter by the spoonful into hot grease, being carefulnot to splash yourself.
- Cook beignets for 2 to 3 minutes after they float to the topof pot, flipping occasionally.
- When removing oil, allow 1-2mins to cool on paper napkins or cooling rack.
- Serve with your favorite savory dipping sauce
Notes
These beignets are a great side dish to a pot of seafood gumbo and spice up your cajun meal!