Crawfish-eggplant Beignets With Remoulade Sauce Recipe

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• 3 c all-purpose flour
•  Vegetable oil
• 1/4 tsp ground red pepper
• 1 1/2 tsps salt
• 1/4 c finely sliced celery
• 2 tsps baking powder
• 1/2 c sliced onion
• 1 lb peeled crawfish tails, coarsely sliced
• 1 1/2 c milk
• 1 medium eggplant, peeled & sliced
•  Remoulade Sauce
• 2 tbsps vegetable oil
• 3 large eggs, lightly beaten
• 1/2 tsp ground red pepper

• Step #1 Heat 2 tbsps oil In a large-ish skillet over medium-high heat.
• Step #2 Add eggplant & next 4 ingredients; cook 7 mins or until vegetables are tender, stirring every once in awhile.
• Step #3 Add crawfish; cook 3 mins.
• Step #4 Remove from heat, & cool.
• Step #5 Pour oil to depth of 3 inches in a Dutch oven; heat to 360°.
• Step #6 Whisk together eggs & next 3 ingredients; whisk in flour just until moistened.
• Step #7 Fold in eggplant mixture.
• Step #8 Drop batter by heaping tbspfuls into hot oil.
• Step #9 Fry beignets, 3 mins or until golden, a few at a time, turning once.
• Step #10 Drain on paper towels.
• Step #11 Serve as soon as possible with Remoulade Sauce.
• Enjoy the Crawfish-Eggplant Beignets with Remoulade Sauce recipe

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