Crispy Crawfish Beignets with Jalapeño Cheddar Dip
These Crispy Crawfish Beignets are a savory twist on the classic beignet, featuring tender crawfish tails, flavorful seasonings, and a perfectly crispy exterior. Paired with a creamy, spicy Jalapeño Cheddar Dip, this dish is ideal for appetizers or a bold snack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4-6 1x
- Method: Deep Frying
- Cuisine: Cajun, Southern
Ingredients
Scale
For the Crawfish Beignets:
- 1 cup (125 g) all-purpose flour
- 1/2 cup (70 g) cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 2 large eggs
- 3/4 cup (180 ml) buttermilk
- 1 cup (150 g) cooked crawfish tails, chopped
- 2 green onions, finely chopped
- Vegetable oil, for frying
For the Jalapeño Cheddar Dip:
- 1 tablespoon unsalted butter
- 1 jalapeño, finely chopped (seeds removed for less heat)
- 1 clove garlic, minced
- 1 cup (120 g) shredded sharp cheddar cheese
- 1/2 cup (120 ml) heavy cream
- 1/4 teaspoon smoked paprika
- Salt, to taste
Instructions
- Prepare the Beignet Batter:
- In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, cayenne pepper, garlic powder, and paprika.
- In a separate bowl, whisk the eggs and buttermilk. Add the wet ingredients to the dry ingredients and stir until just combined.
- Fold in the chopped crawfish tails and green onions. Do not overmix.
- Heat the Oil:
- Heat about 2 inches of vegetable oil in a deep pot or skillet to 350°F (175°C).
- Fry the Beignets:
- Using a tablespoon or small cookie scoop, drop spoonfuls of the batter into the hot oil. Fry in batches for 2-3 minutes on each side, or until golden brown and crispy.
- Remove with a slotted spoon and drain on paper towels. Keep warm.
- Prepare the Jalapeño Cheddar Dip:
- In a small saucepan over medium heat, melt the butter. Add the chopped jalapeño and garlic, and sauté for 1-2 minutes until softened.
- Lower the heat and stir in the heavy cream. Gradually add the shredded cheddar cheese, stirring constantly, until melted and smooth.
- Season with smoked paprika and salt to taste.
- Serve:
- Arrange the beignets on a serving platter and serve warm with the Jalapeño Cheddar Dip on the side. Garnish with additional green onions if desired.
Notes
- Crawfish Substitute: If crawfish tails are unavailable, substitute with shrimp, crab, or lobster meat.
- Dip Variations: Add a squeeze of lime or chopped cilantro to the dip for a fresh twist.
- Make Ahead: The batter can be prepared a few hours in advance and stored in the refrigerator.