If you've ever been to Brenda's French Soul Food in San Francisco, you know how delicious these crawfish beignets are. For those who haven't, prepare yourself for a mouthful of awesome! I'm not sure the exact measurements they use, but this recipe is my personal version that comes pretty close to the real thing. I'm looking forward to your feedback, and hope you all enjoy!
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
Combine crawfish, Cheddar cheese, green onion, and mayonnaise in a large bowl.
-
2
Flatten and stretch separated biscuit dough (12 pieces) with your hands or a rolling pin until rectangular shaped (about 4x5 inches).
-
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
Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
-
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.
Nutrition Facts
Per serving
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