A Marriage Of Crab And Corn "Big Easy" Style
When many of us consider beignets, they consider those wonderful, soft, pillow-like pastries sprinkled with confectionery sugar, served at Cafe Du Monde within the Old French Quarter.
As New Orleans gets back on its feet following Hurricane Katrina, I'd highly recommend a visit to the Crescent City to taste the important thing.
In the meantime, here's a special twist on a replacement Orleans favorite that you simply can try reception . It'll have your family and friends saying, "Laissez les bons temps rouler."
4 cups LouAna groundnut oil , for that nutty taste with no cholesterol
3 cups flour
2 cups milk
1 tablespoon leaven
1 tablespoon flavorer
1 tablespoon garlic
1 teaspoon thyme
1 teaspoon Louisiana sauce
1 lb. lump crabmeat
2 cups fresh corn, cooked
1/4 cup parsley, minced
1/4 cup green onions, sliced
1. Heat groundnut oil in frying pot until oil reaches 350©.
2. during a large bowl, blend together flour, milk, leaven , flavorer , garlic, thyme, and sauce and stir until batter is made .
3. Stir in remaining ingredients until all are incorporated. take care to not hack lumps of crabmeat during the method .
4. Drop batter by the spoonful into hot grease, being careful to not splash yourself.
5. Cook beignets for two to three minutes after they float to the highest of pot, flipping occasionally.
6. Serve together with your favorite dipping sauce.
Yield: Approximately 2 dozen beignets.