An appetizing first course from the flavor center of the universe, Louisiana. This twist on the traditional turns pasta into deep fried fritters. Courtesy of Chef Tom Weaver of Christian's Restaurant, featured in The Louisiana New Garde television series.
My Private Note
Units: US | Metric
- 3 egg yolks
- 1 cup olive oil
- 1 cup vegetable oil
- 6 teaspoons garlic, finely minced
- 5 tablespoons ketchup
- 5 teaspoons fresh parsley, minced
- salt and pepper, to taste
- 8 ounces angel hair pasta, cooked al dente (you want to end up with 12 ounces cooked pasta)
- 12 ounces crawfish tails or 12 ounces shrimp, cooked and chopped
- 3 teaspoons dry mustard (Coleman's preferred)
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground cayenne pepper
- 2 eggs, beaten
- 3/4 cup flour
- 1/2 cup green onion, chopped
- vegetable oil, for frying (about 2 quarts)
- 1For the mayonnaise: Place the yolks in a bowl and beat at medium speed until fluffy; add oils in a thin stream until completely incorporated.
- 2Whisk in remaining ingredients.
- 3For the beignets: Place first six ingredients in a non-reactive bowl; mix well.
- 4Add flour and onions; mix until well-blended.
- 5Roll into golf ball sized balls.
- 6Preheat oil to 350F; cook the balls in small batches until golden brown; remove from oil and drain on absorbent paper.
- 7To serve: Spread mayonnaise on chilled salad plates; place three beignets on each plate.
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Nutritional Facts for Crawfish and Angel Hair Beignets With Garlic Mayonnaise
Serving Size: 1 (1406 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 317.1
- Calories from Fat 233
- Total Fat 25.9 g
- Saturated Fat 3.7 g
- Cholesterol 68.5 mg
- Sodium 262.9 mg
- Total Carbohydrate 15.2 g
- Dietary Fiber 0.7 g
- Sugars 1.4 g
- Protein 6.3 g