Crawfish Beignets

Ingredients

• 1 package crawfish tail meat , 12 ounce
• 1.5 cups shredded Cheddar cheese
• 1 green onion , or to taste, chopped
• 0.25 cups mayonnaise
• 2 cans refrigerated biscuit dough , 16.3 ounce
• vegetable oil for frying
• 1 pinch paprika , or to taste
• cayenne pepper to taste

Instructions

1. 1

   Combine crawfish, Cheddar cheese, green onion, and mayonnaise in a large bowl.

2. 2

   Flatten and stretch separated biscuit dough (12 pieces) with your hands or a rolling pin until rectangular shaped (about 4x5 inches).

3. 3

   Place 1 scoop crawfish filling in middle of 1 flattened dough rectangle; enclose sides around filling, working with your hands until fully sealed and you reach a desired shape. Repeat with remaining filling and dough rectangles.

4. 4

   Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).

5. 5

   Lower beignets carefully into the hot oil; fry until they float to the top and golden brown on all sides, flipping as needed, about 5 minutes total. Transfer to a paper towel-lined plate to drain. Sprinkle tops with paprika and cayenne pepper.