Crawfish and Angel Hair Beignets With Garlic Mayonnaise

Submitted by Molly53

"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."

 

• Ready In: 40mins
• Ingredients: 16
• Yields: 18 beignets

ingredients

• Garlic Mayonnaise

• 3 egg yolks
• 236.59 ml olive oil
• 236.59 ml vegetable oil
• 29.57 ml garlic, finely minced
• 73.94 ml ketchup
• 24.64 ml fresh parsley, minced
• salt and pepper, to taste

• Beignets

• 226.79 g angel hair pasta, cooked al dente (you want to end up with 12 ounces cooked pasta)
• 340.19 g crawfish tails or 340.19 g shrimp, cooked and chopped
• 14.78 ml dry mustard (Coleman's preferred)
• 7.39 ml salt
• 2.46 ml ground cayenne pepper
• 2 eggs, beaten
• 177.44 ml flour
• 118.29 ml green onion, chopped
• vegetable oil, for frying (about 2 quarts)

directions

1. For the mayonnaise: Place the yolks in a bowl and beat at medium speed until fluffy; add oils in a thin stream until completely incorporated.
2. Whisk in remaining ingredients.
3. For the beignets: Place first six ingredients in a non-reactive bowl; mix well.
4. Add flour and onions; mix until well-blended.
5. Roll into golf ball sized balls.
6. Preheat oil to 350F; cook the balls in small batches until golden brown; remove from oil and drain on absorbent paper.
7. To serve: Spread mayonnaise on chilled salad plates; place three beignets on each plate.