Louisiana’s favorite fritter isn’t limited to the sweet morning variety. These beignets incorporate jalapenos, crawfish, and a kicky dusting of cayenne-powdered sugar, perfect for commencing any Big Easy feast.
1 jalapeño chile, seeded and chopped
1 shallot, chopped
1 large egg, lightly beaten
1/2 cup (about 2 1/8 oz.) all-purpose flour
1/4 cup heavy cream
1 tablespoon thinly sliced fresh chives
11/4 teaspoon lemon zest (from 1 lemon)
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
8 ounces peeled cooked crawfish tails, chopped
2 tablespoons powdered sugar
1/4 teaspoon cayenne pepper
How to Make It
Pour oil to a depth of 3 inches in a Dutch oven; heat over medium-high to 350°F.
Stir together jalapeño, shallot, egg, flour, cream, chives, lemon zest, salt, and black pepper in a large bowl until just combined. Gently fold in crawfish tail meat.
Working in batches, drop batter by rounded tablespoonfuls into hot oil, and fry until golden brown, about 2 minutes per side. Drain on a wire rack over paper towels. Stir together powdered sugar and cayenne pepper; dust fritters with powdered sugar mixture just before serving.