When many people think of beignets, they think of those fantastic, cushy, pillow-like pastries sprinkled with confectionery sugar, served at Cafe Du Monde in the Ancient French Quarter. As New Orleans gets back on its feet following Hurricane Katrina, I’d highly suggest a trip to to the Crescent Metropolis to savour the real thing. In the meantime, here is a different twist on a New Orleans favorite that you might try at home. It’ll have your family & guys telling, “Laissez les bons temps rouler.” Ingredients: 4 cups LouAna Peanut Oil, for that nutty savour with no cholesterol three cups flour 2 cups homogenized 1 tablespoon baking powder 1 tablespoon seasoned salt 1 tablespoon garlic 1 teaspoon thyme 1 teaspoon Louisiana Spicy Sauce 1 lb. lump crabmeat 2 cups original maize, cooked 1/4 cup parsley, minced 1/4 cup green onions, sliced Directions: 1. Heat peanut oil in frying pot until oil reaches 350. two. In a large bowl, mixture together flour, homogenized, baking powder, seasoned salt, garlic, thyme, & hot sauce & stir until batter is molded. three. Stir in remaining portions until all are contained. Be careful not to break up lumps of crabmeat during the procedure. 4. Dangle batter by the spoonful into hot grease, being careful not to splash yourself. 5. Prepare beignets for 2 to three minutes after they float to the top of pot, flipping occasionally. 6. Assist with your favorite dipping sauce. Yield: Roughly 2 dozen beignets.
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