The first thing that comes to mind when someone says the word “beignet” is the soft-pillowy confectionary delight that is this pastry. This deep fried pastry dough is then dusted with a generous sprinkling of confectioner’s sugar and well, few things are better than hot beignets and a coup of piping hot coffee…
But before I get carried away, I want to tell you that those are not the kind of beignets I’m talking about here. No siree! I’m talking about a whole different way of making this New Orleans favorite. If you ask me, corn and crab are a match made in heaven. Throw these two together in muffins, casseroles, pies, quiches and you’ll always come away with a winner. Which is why it should come as a no-brainer that I’d try these in my most favorite kind of confectionary pastry. The garlic and thyme season the dough beautifully, and the hot sauce gives it just the right amount of heat, without which any New Orleans dish is incomplete. Enjoy these hot off the stove, whenever, wherever!
4 cups peanut oil, for that delicious nutty taste
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
- Heat peanut oil in frying pot until oil reaches 350°.
- In a large bowl, blend together flour, milk, baking powder, seasoned salt, garlic, thyme, and hot sauce and stir until batter is formed.
- Stir in remaining ingredients until all are incorporated. Be careful not to break up lumps of crabmeat during the process.
- Drop batter by the spoonful into hot grease, being careful not to splash yourself.
- Cook beignets for 2 to 3 minutes after they float to the top of pot, flipping occasionally.
- Serve with your favorite dipping sauce.
- Yield: Approximately 2 dozen beignets.