A Marriage Of Crab And Corn, when a lot of people think of beignets, they visualise those beautiful, soft, pillow-like pastries sprinkled with confectionery sugar, served at Cafe Du Monde inside Old French Quarter.
As New Orleans returns to its feet following Hurricane Katrina, I’d endorse a visit to the Crescent City to taste real cigarettes.
In the meantime, here is a different twist using a New Orleans favourite you could try in the home. It’ll have your friends and relatives saying, “Laissez Les bonus temps ruler.”
4 cups LouAna Peanut Oil, for the nutty taste without the need of cholesterol
3 cups flour
2 cups milk
One tablespoon baking powder
One tablespoon seasoned salt
One tablespoon garlic
One teaspoon thyme
One teaspoon Louisiana Hot Sauce
1 lb. lump crabmeat
2 cups fresh corn, cooked
1/4 cup parsley, minced
1/4 cup green onions, sliced
1. Heat peanut oil in frying pot until oil reaches 350°.
2. In a large bowl, blend flour, milk, baking powder, seasoned salt, garlic, thyme, and hot sauce and stir until batter is.
3. Stir in remaining ingredients until each is incorporated. Be careful not to separation lumps of crabmeat during the process.
4. Drop batter by the spoonful into hot grease, the constant maintenance not to splash you.
5. Cook beignets for a few to 3 minutes when they float to the top level of pot, flipping occasionally.
6. Serve along with your favourite dipping sauce.
Yield: Approximately two dozen beignets.
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