Hoppy Hankering

My husband and I were just discussing the theory of wanting things that you can't possibly have. We weren't talking about desiring things that were out of just outside of your reach or slightly unattainable. We were specifically referring to the need to have something that is physically impossible to possess in this world at the present time. Am I making any sense? Here is an example - Chick-fil-A on Sundays. Ahhhhhhhh, now you're with me!

We had one of these moments when I made these sinfully savory beignets this weekend. While waiting for the eggplant to soften in the skillet I read through the online reviews of this recipe. There was only one and they commented how great these treats were with a good cold beer. With this adult beverage recommendation fresh in our minds, Forrest and I had our first bite of these beignets and we said one word in unison, "Andygator"!

Abita Brewing Company, is a Louisiana Brewery and one of their "big beers" is the Andygator. They are called big beers because they are only sold in 1 liter bottles. On one of our trips back home, Forrest's Dad slipped a liter of this Helles Dopplebock into our ice chest as we packed up to head home. We found our ice chest lagniappe while unpacking and thoroughly enjoyed the liter together one night back in DC and haven't had it since. At the moment we tasted these eggplant and crawfish fritters we couldn't help but have one of those longing moments for something that was impossible to obtain at that instant. I have absolutely no doubt that next time we travel home by car we will be toting home several liters of this awesome local Louisiana brew so we never have to long for it again.

Crawfish and Eggplant Beignets
Adapted from Coastal Living March 2003

Yield

Makes 4 dozen

Ingredients

• 2 tablespoons olive oil
• 1 medium eggplant, peeled and chopped
• 1/2 cup chopped onion
• 1 1/2 teaspoons salt
• 1/4 teaspoon ground red pepper
• 1/4 teaspoon black pepper
  
• 1 pound peeled crawfish tails, coarsely chopped
• Vegetable oil
• 3 large eggs, lightly beaten
• 1 1/2 cups skim milk
• 2 teaspoons baking powder
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon black pepper
  
• 3 cups all-purpose flour
• Remoulade Sauce
  

Preparation

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add eggplant and next 4 ingredients (through black pepper); cook 7 minutes or until vegetables are tender, stirring occasionally. Add crawfish; cook 3 minutes.

Remove from heat, and cool.

Pour oil to depth of 3 inches in a Dutch oven; heat to 360°.

Whisk together eggs and next 4 ingredients;

whisk in flour 1 cup at a time

just until moistened.

Fold in eggplant/crawfish mixture;

until incorporated.

Drop batter by heaping tablespoonfuls into hot oil.

Fry beignets, a few at a time, 3 minutes or until golden, turning once.

Drain on paper towels.

Serve immediately with Remoulade Sauce.