How to make these LC? Crawfish Beignets
I would love to make these, but not sure which flour alternative would work best. Other than that, seems fairly lowcarb. I could use Walden Farms ketchup. I think this would satisfy my cravings for lots of things, including hushpuppies and crabcakes.
Crawfish Beignets with Cajun Dipping Sauce
From Taste of Home
Author: Lisa B.
Recipe type: Appetizer
1 egg, beaten
1 pound chopped cooked crawfish tail meat or shrimp
4 green onions, chopped
1-1/2 teaspoons butter, melted
½ teaspoon salt
½ teaspoon cayenne pepper
⅓ cup bread flour
Oil for deep-fat frying
¾ cup mayonnaise
½ cup ketchup
¼ teaspoon prepared horseradish, optional
¼ teaspoon hot pepper sauce
In a large bowl, combine the egg, crawfish, onions, butter, salt and cayenne. Stir in flour until blended.
In an electric skillet or deep-fat fryer, heat oil to 375°. Drop tablespoonfuls of batter, a few at a time, into hot oil. Fry until golden brown on both sides. Drain on paper towels.
In a small bowl, combine the mayonnaise, ketchup, horseradish if desired and pepper sauce. Serve with beignets.
Makes about 2 dozen fritters.
Those sound fantastic! Just sub in one of Jennifer's bak mixes for the flour; and make some LC ketchup for the regular ketchup and it should work for you. I'd like to try these!
I want to make these. Sounds wonderful.
Peggy I like your idea. I'll use the GF one.
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