the best fresh corn and shrimp beignets.

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Savory Beignets? Yes! These Corn and Shrimp Beignets are delicious. They are so light! Just like a cloud! This is that dish you can’t stop eating and everyone loves.

Easy fresh off the cob Corn and Shrimp Beignets

Here’s a few tips when making these delicious little pastries!

• Don’t overmix the batter. Overmixing will make the beignets tough.
• Use a pan that is larger than you think you will need. I find a 2-quart saucepan to be the perfect size for this small batch corn and shrimp beignets recipe.
• Don’t overcrowd the saucepan when frying the beignets. Fry 2-3 at a time. Adding the batter to the pan will cause the temperature of the oil to drop which will cause the beignets to take longer to cook, resulting in them being undercooked on the insides.
• Try to maintain a constant temperature of 350 degrees. You will need a thermometer to make sure the oil is always at the correct temperature. Make sure that the tip of the thermometer is not touching the bottom of the pan.
• Allow the fried beignets to drain on a wire rack. Draining them on paper towels will cause them to get soggy.

Serve these as an appetizer or snack or as a side dish with gumbo! Serve them with a spicy chile sauce or remoulade. This is a good remoulade sauce one can find at most stores. https://amzn.to/3jmGlcv.

Easy fresh off the cob Corn and Shrimp Beignets

As is said previously, this is a side dish for gumbo. Here ‘s my gumbo recipe if you deecide to ,make it. I personally love gumbo! Love Gumbo! This Super Shrimp, Okra and Andouille Smoked Sausage Gumbo is Over the Top.

Here’s the recipe for the beignets!

Corn and Shrimp Beignets

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Servings: 24 beignets

Course: Appetizer, easy side dish, Side Dish

Cuisine: cajun

Ingredients Method

Ingredients

  

• vegetable oil for frying
• 2 cups all purpose flour
• 1/2 tsp cayenne pepper
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp kosher salt
• 1 whole lemon
• 1/4 cup thinly sliced chives
• 1 cup fresh corn kernels (2 ears corn)
• 6 ounces peeled and deveined shrimp, coarsley chopped
• 1 1/4 cups seltzer water or club soda
• 1/4 cup sour cream
• sweet red chile sauce for serving or remoulade

Method

 

1. Line a sheet pan with a wire rack. , Fill a deep, medium saucepan with oil to a depth of 2 inches. Heat over medium-high to 350 degrees.
2. While the oil heats, whisk the flour, ground cayenne, baking powder, baking soda and salt in a medium bowl. Zest the lemon right into the bowl; slice the lemon into wedges and set aside for serving. To the bowl, add the chives, corn and shrimp. Stir to combine. Pour in the seltzer and stir until just combined. Fold in the sour cream until just incorporated.
3. Once a deep-fry or candy thermometer reads 350 degrees, the oil is ready. If you don’t have a deep-fry thermometer, you also can see if the oil is hot enough by dropping a tiny dollop of the batter into the pot: Bubbles should form around the batter immediately and the dollop should float to the surface. Working in batches to avoid crowding the pan, carefully drop tablespoons of the batter into the hot oil and fry, turning frequently, until golden brown, about 5 minutes. Maintain the temperature.
4. Transfer the beignets to the rack using a slotted spoon or tongs. Repeat the frying process with the remaining batter.
5. Serve the beignets warm, with lemon wedges for squeezing and with sweet chile sauce for dipping, if using. Sprinkle the beignets with a little salt, if you like.