![]() ![]() Repeat the process with the remaining beignets. Remove them when they are nice and golden brown and set them on a cooling rack placed over paper towels to cool, this helps to prevent them from becoming soggy and staying crispy. They should begin to puff and rise to the top in about 8-10 seconds.Ĭook for about 1-2 minutes, carefully flipping them to brown on all sides. If it bubbles upon contact at the edge your utensil then it should be good to go.Īdd your crawfish pillows to the hot oil when ready, being careful not to over-crowd them. (190 degrees C.) You can also check the oil by using a wooden spoon or spatula and testing the oil. Heat about 2-3 inches of canola oil in a deep-fryer or large, deep saucepan to 370-375 degrees F. ![]() Leave the beignets on a flour dusted cutting board until you are ready to fry. Then place a scoop of the crawfish filling into the middle of each rectangle and close all sides around it, working with your hands until all creases are fully sealed and making sure that your pillow doesn’t leak. Use a pasta cutter or knife to cut your dough into 4-5 “ rectangles. ![]() Then roll your dough out using a flour dusted rolling pin to about 1/8” thickness. Next, pour out your dough onto a well floured surface and form into a rectangular shape. of water together with a wooden spoon and stir well to combine. In a large bowl, mix 2 cups of beignet mix and 7 oz. Set your filling aside while while you prepare your dough. Using a medium bowl, add the crawfish meat, green onions, mayonnaise, Garlic powder, Cajun seasoning, Parsley, cheeses and salt & pepper then mix well to combine. ![]()
0 Comments
Leave a Reply. |