A wonderful twist on New Orleans’ traditional “little bathers,” bits of fried pastry usually consumed with powdered sugar and plenty of strong coffee. Chef Bonnot’s version is a hot appetizer, pastry filled with crawfish tails and quick-fried.
- Flour - 1 cup
- Baking Powder - 1 teaspoon
- Water - 1 cup
- Garlic - 1 teaspoon, chopped
- Pimiento - 1, chopped
- Green Onions - 3, chopped
- Tabasco - 4 drops (alt. hot pepper sauce)
- Pinch of salt
- Crawfish Tails - 8 ounces, cooked, roughly chopped (alt.shrimp)
- Peanut or other light oil for frying
In a bowl, mix all ingredients except the tails. When the batter is blended, stir in the tails. Cover bowl with a damp towel and set aside for 30 minutes.
In a large deep saucepan, heat the oil to 375 F. With a tablespoon, scoop the batter and drop into the hot oil. Fry until golden-brown and floating, about 7 – 8 minutes, turning the beignets occasionally with the spoon to cook all sides. Remove from the oil with a slotted spoon, drain on paper towels, and serve with lemon wedges.