A Twist on the BeignetApril 28, 2016 by John Detloff
Traveling to the “Big Easy,” New Orleans, one of my favorite things is to go to Café Du Monde in the Old French Quarter to get this sweet, soft pillow that tastes like heaven – the beignet. I am not a huge fan of sweets (even though my wife would argue with me on that), but while wandering through the French Quarter, I found a new twist on the beignet which has become one of my favorites – a crab and corn beignet.
The Big Easy has a saying, “laissez les bons temps rouler,” which means “let the good times roll.” With these little beignet fritters, it will bring a great bite to any party or flight.
Crab and Corn Beignet
- 4 cups peanut oil, for a nutty taste to the beignet
- 3 cups all-purpose flour
- 2 cups whole milk
- 1 tablespoon baking powder
- ½ tablespoon salt
- ½ tablespoon of blackened seasoning
- 1 tablespoon minced garlic
- 1 teaspoon thyme
- 1 teaspoon Hot Sauce
- 1 lb. jumbo lump crabmeat
- 2 cups fresh corn cooked al dente off the cobb
- ¼ cup parsley, minced
- ¼ cup scallions sliced
Will make about 24 pieces.
- Heat oil in a pan until it reaches 350 F (177 C).
- In a large mixing bowl, blend flour, milk, baking powder, blackened seasoning, salt, garlic, thyme and hot sauce. Stir until batter is formed.
- Stir in remaining ingredients; careful not to break up the crab meat too much.
- Carefully drop batter by the spoonful into the oil.
- Cook beignets for 2 to 3 minutes and let them float to the top while turning them.
- Serve with a nice remoulade sauce.
If you have any questions about this recipe or about food safety and culinary training, contact me at firstname.lastname@example.org. For questions about in-flight catering in New Orleans, contact email@example.com.