I did not realize how easy it was to make beignets, or fritters, as most of us would call them. Crab Beignets are fun and tasty, and to me, good with either a creamy dipping sauce or a really spicy salsa.
Ingredients
- 2 tbsp unsalted butter
- 1 cup frozen corn
- 2 tbsp thinly sliced chives
- 1 1/2 cup all-purpose flour
- 1/2 cup cornmeal or bread crumbs
- 2 tspn baking powder
- 1/2 tspn cayenne pepper
- 1 large egg slightly beaten
- 1 cup buttermilk or 1 cup milk and 1 tablespoon of white vinegar or lemon juice
- 8 oz lump crab meat
- kosher salt and ground black pepper
- canola oil for frying
Instructions
- Gather all ingredients before starting recipe.
- Melt butter in a medium skillet over medium high heat. Add corn, and sauté, stirring occasionally, until soft and slightly browned, about 4-6 minutes.
- Transfer to a large bowl and add chopped chives.
- Whisk flour, cornmeal or breadcrumbs, baking powder and cayenne in a medium bowl.
- Mix together egg and buttermilk and add mixture the the corn. Add the dry ingredients and stir to combine with a fork. Add crab meat, season with kosher salt and mix to combine.
- Pour canola oil in a deep pan or wok to come 1 1/2" up the side of the pan and heat over medium high heat until oil reaches 350°F. To test, drop a teaspoon of dough into oil, if it sizzles and starts to color, the oil will be hot enough.
- Using a small ice cream scoop, drop balls into oil and fry until the beignets are nicely browned, then turn and brown the second side, about 2-3 minutes per side. Season with kosher salt.
- Move the fried beignets to a wire rack and continue to fry the remaining batches. Season with kosher salt.
- Serve the warm beignets with a creamy dipping sauce or a spicy mango salsa.
