Crawfish Beignets
Ingredients
- 1 (12 ounce) package crawfish tail meat
- 1 ½ cups shredded Cheddar cheese
- 1 green onion, or to taste, chopped
- ¼ cup mayonnaise
- 2 (16.3 ounce) cans refrigerated biscuit dough, separated
- vegetable oil for frying
- 1 pinch paprika, or to taste
- cayenne pepper to taste
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Instructions
- Combine crawfish, Cheddar cheese, green onion, and mayonnaise in a large bowl.
- Flatten and stretch separated biscuit dough (12 pieces) with your hands or a rolling pin until rectangular shaped (about 4x5 inches).
- Place 1 scoop crawfish filling in middle of 1 flattened dough rectangle; enclose sides around filling, working with your hands until fully sealed and you reach a desired shape. Repeat with remaining filling and dough rectangles.
- Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
- Lower beignets carefully into the hot oil; fry until they float to the top and golden brown on all sides, flipping as needed, about 5 minutes total. Transfer to a paper towel-lined plate to drain. Sprinkle tops with paprika and cayenne pepper.
Source
Original recipe: View Original