Cooking Recipes Articel

When many people think of beignets
they think of those wonderful
soft
pillow-like pastries sprinkled with confectionery sugar
served at Cafe Du Monde in the Old French Quarter.

As New Orleans gets back on its feet following Hurricane Katrina
I'd highly recommend a visit to the Crescent City to taste the real thing.

In the meantime
here's a different twist on a New Orleans favorite that you can try at home. It'll have your family and friends saying
Laissez les bons temps rouler.


Ingredients:

4 cups LouAna Peanut Oil
for that nutty taste with no cholesterol

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

Directions:

1. Heat peanut oil in frying pot until oil reaches 350ฐ.

2. In a large bowl
blend together flour
milk
baking powder
seasoned salt
garlic
thyme
and hot sauce and stir until batter is formed.

3. Stir in remaining ingredients until all are incorporated. Be careful not to break up lumps of crabmeat during the process.

4. Drop batter by the spoonful into hot grease
being careful not to splash yourself.

5. Cook beignets for 2 to 3 minutes after they float to the top of pot
flipping occasionally.

6. Serve with your favorite dipping sauce.

Yield: Approximately 2 dozen beignets.