NEW JERSEY LOBSTER BEIGNETS
Recipe by Chef Casey Pesce
PREP: 15 MINS (plus frying time)
YIELD: 30 Mini beignets
Ingredients:
- 2 cups Cooked lobster meat, chopped
- 1 cupAll-purposeflour2 Eggs, lightly whisked
- 1 ½ Tbsp. Baking powder
- ½ cup Whole milk
- ¼ cup Redpeppers, finely diced
- ¼ cup Red onion, finely diced
- 2 Tbsp. Tarragon (fresh), chopped
- 1 tsp. Smoked paprika
- ½ tsp. Celery seed
- ½ tsp. Worcestershire sauce
- 3 dashes Apple Street Kitchen hot sauce
- ½ tsp. Salt
- ½ tsp. Black pepper.
INSTRUCTIONS:
- In a mixing bowl, combine the flour, baking powder, and dried spices.
- Form a well in the middle of the dry ingredients and add the eggs and milk to thecenter of the well.
- Whisk to combine the eggs and milk.
- Whisk together the flour mixture until evenly incorporatedbut not overmixed.
- Stir in the peppers, onions, tarragon, Worcestershire and Apple Street Kitchenhot sauce.
- Refrigerate for 30 minutes.
- Fill fryer with vegetable oil and preheat to 350 degrees.
- Carefully place 1 teaspoon of the batter into the frying oil and cook for 2-3minutes on each side. Fry in small batches.
- Place fried beignets on a wire rack (or paper towels) to drain.
Serve with remoulade or tartar sauce
