Culinary Insitute of New Orleans

Crawfish Beignets and Crawfish Cardinal
Serves 4-6

1 cup All-Purpose Flour
1 tsp. Baking Powder
1 cup Water
2 tsp. Garlic, chopped
1/2 cup Pimiento, chopped
3 Scallions, chopped
8 drops Tabasco Sauce
1 pinch Salt
8 oz. Crawfish Tails, cooked
2 cups Vegetable Oil for deep-frying
6 Lemon Wedges

In a bowl, combine all ingredients in the order listed, except the oil and lemon wedges. Cover the bowl with a damp towel and set aside for 30 minutes. Preheat the oil in a deep-fryer or tall, heavy saucepan to 360 degrees. Drop the beignet batter by spoonsfuls into the oil and fry until golden brown, 5-6 minutes. Do not fry more than a few fritters at a time. Drain and serve hot, garnishing each plate with a lemon wedge.