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. 

Robby Melvin
Recipe by Coastal Living March 2017

Gallery

Jennifer Causey; Prop Styling: Mindi Shapiro Levine; Food Styling: Torie Cox

Recipe Summary

active:
25 mins
total:
25 mins
Yield:
Serves 4 (serving size: about 6)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pour oil to a depth of 3 inches in a Dutch oven; heat over medium-high to 350°F.

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  • 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.

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