Ingredients

  • 2  tablespoons  vegetable oil
  • 1  medium eggplant, peeled and chopped
  • 1/2  cup  chopped onion
  • 1/4  cup  finely chopped celery
  • 1 1/2  teaspoons  salt
  • 1/4  teaspoon  ground red pepper
  • 1  pound  peeled crawfish tails, coarsely chopped
  • Vegetable oil
  • 3  large eggs, lightly beaten
  • 1 1/2  cups  milk
  • 2  teaspoons  baking powder
  • 1/2  teaspoon  ground red pepper
  • 3  cups  all-purpose flour
  • Remoulade Sauce

Preparation

Heat 2 tablespoons oil in a large skillet over medium-high heat. Add eggplant and next 4 ingredients; cook 7 minutes or until vegetables are tender, stirring occasionally. Add crawfish; cook 3 minutes. Remove from heat, and cool.

Pour oil to depth of 3 inches in a Dutch oven; heat to 360°.

Whisk together eggs and next 3 ingredients; whisk in flour just until moistened. Fold in eggplant mixture. Drop batter by heaping tablespoonfuls into hot oil. Fry beignets, a few at a time, 3 minutes or until golden, turning once. Drain on paper towels. Serve immediately with Remoulade Sauce.