Crawfish and Angel Hair Pasta Beignets with Garlic Mayonnaise
Louisiana chefs can give anything a new twist. This example is Chef Tom Weaver’s version of beignets, deep-fried fritters, made from pasta.
- Angel Hair Pasta - 12 ounces, cooked al dente
- Crawfish Tails or Shrimp - 12 ounces, cooked, chopped
- Dry Mustard - 3 teaspoons
- Salt - 1-1/2 teaspoons
- Cayenne Pepper - 1/2 teaspoon
- Eggs - 2 beaten
- All-Purpose Flour - 3/4 cup
- Green Onions - 1/2 cup, chopped
- Vegetable Oil - 2 quarts
- Garlic Mayonnaise - (recipe follows)
- Garlic Mayonnaise (Makes 2 cups)
- Egg Yolks - 3
- Olive Oil - 1 cup
- Vegetable Oil - 1 cup
- Garlic - 6 teaspoons, minced
- Ketchup - 5 tablespoons
- Parsley - 5 teaspoons, chopped
- Salt and freshly ground pepper to taste
Place the pasta, crawfish or shrimp, mustard, salt, cayenne, and eggs in a medium non-aluminum bowl and mix well. Add the flour and green onions and stir until blended. Roll into slightly firm balls about the size of golf balls.
In a 4-quart deep fryer or heavy pot, heat the oil to 350 F and cook the beignets in batches of three for about 3 minutes, or until golden brown. Remove with a slotted spoon and drain on paper towels.
To serve: Spread garlic mayonnaise on each of six plates. Place three beignets on each plate.
Place the egg yolks in a large bowl and beat at medium speed, adding the oil in a thin stream until all the oil is incorporated. Whisk in the remaining ingredients. Keeps two days.