When lots of people think about beignets, they think of those wonderful, soft, pillow-like pastries sprinkled with confectionery sugar, served at Cafe Du Monde in the Old French Quarter.
As New Orleans returns on its feet following Hurricane Katrina, I'd recommend a visit to the Crescent City to taste the genuine article.
In the meantime, here's a different twist on the New Orleans favorite that you can try at home. It has your friends and relations saying, "Laissez les bons temps rouler."
Ingredients:
4 cups LouAna Peanut Oil, for that nutty taste without any cholesterol
3 cups flour
2 cups milk
1 tablespoon baking powder
1 tablespoon seasoned salt
1 tablespoon garlic
1 teaspoon thyme
1 teaspoon Louisiana Hot Sauce
1 lb. lump crabmeat
2 cups fresh corn, cooked
1/4 cup parsley, minced
1/4 cup green onions, sliced
Directions:
1. Heat peanut oil in frying pot until oil reaches 350°.
2. Inside a large bowl, blend together flour, milk, baking powder, seasoned salt, garlic, thyme, and hot sauce and stir until batter is created.
3. Stir in remaining ingredients until each one is incorporated. Be careful not to break up lumps of crabmeat along the way.
4. Drop batter by the spoonful into hot grease, fostering to not splash yourself.
5. Cook beignets for just two to three minutes once they float up of pot, flipping occasionally.
6. Serve with your favorite dipping sauce.
Yield: Approximately 2 dozen beignets.
As New Orleans returns on its feet following Hurricane Katrina, I'd recommend a visit to the Crescent City to taste the genuine article.
In the meantime, here's a different twist on the New Orleans favorite that you can try at home. It has your friends and relations saying, "Laissez les bons temps rouler."
Ingredients:
4 cups LouAna Peanut Oil, for that nutty taste without any cholesterol
3 cups flour
2 cups milk
1 tablespoon baking powder
1 tablespoon seasoned salt
1 tablespoon garlic
1 teaspoon thyme
1 teaspoon Louisiana Hot Sauce
1 lb. lump crabmeat
2 cups fresh corn, cooked
1/4 cup parsley, minced
1/4 cup green onions, sliced
Directions:
1. Heat peanut oil in frying pot until oil reaches 350°.
2. Inside a large bowl, blend together flour, milk, baking powder, seasoned salt, garlic, thyme, and hot sauce and stir until batter is created.
3. Stir in remaining ingredients until each one is incorporated. Be careful not to break up lumps of crabmeat along the way.
4. Drop batter by the spoonful into hot grease, fostering to not splash yourself.
5. Cook beignets for just two to three minutes once they float up of pot, flipping occasionally.
6. Serve with your favorite dipping sauce.
Yield: Approximately 2 dozen beignets.
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