Savory Crawfish Beignets With Cayenne Powdered Sugar

• canola oil
• 1 jalapeno chile, seeded and chopped
• 1 shallot, chopped
• 1 large egg, lightly beaten
• 1/2 cup (about 2 1/8 oz.) all-purpose flour
• 1/4 cup heavy cream
• 1 tablespoon thinly sliced fresh chives
• 11/4 teaspoon lemon zest (from 1 lemon)
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 8 ounces peeled cooked crawfish tails, chopped
• 2 tablespoons powdered sugar
• 1/4 teaspoon cayenne pepper

1. Pour oil to a depth of 3 inches in a Dutch oven; heat over medium-high to 350u0b0F.
2. Stir together jalapeno, shallot, egg, flour, cream, chives, lemon zest, salt, and black pepper in a large bowl until just combined. Gently fold in crawfish tail meat.
3. Working in batches, drop batter by rounded tablespoonfuls into hot oil, and fry until golden brown, about 2 minutes per side. Drain on a wire rack over paper towels. Stir together powdered sugar and cayenne pepper; dust fritters with powdered sugar mixture just before serving.

canola oil, chile, shallot, egg, flour, heavy cream, chives, lemon zest, kosher salt, black pepper, crawfish tails, powdered sugar, cayenne pepper

Taken from www.myrecipes.com/recipe/savory-crawfish-beignets-with-cayenne-powdered-sugar (may not work)