Corn and Crab Beignets With Yaji Aioli

Hootinanny 0

Yaji Spice Blend

½

cup unsalted dry-roasted peanuts

2

Tbsp. ground ginger

1

tsp. cayenne pepper

1

tsp. Diamond Crystal or ½ tsp. Morton kosher salt

1

tsp. garlic powder

1

tsp. onion powder

1

tsp. paprika

Aioli

2

large egg yolks*

1

Tbsp. fresh lemon juice

¾

cup peanut oil

1

small shallot, finely chopped

1

garlic clove, finely grated

2

Tbsp. thinly sliced chives

Kosher salt

Beignets and assembly

4

Tbsp. unsalted butter

10

oz. frozen corn (about 2 cups)

2

Tbsp. thinly sliced chives

cups all-purpose flour

½

cup cornmeal

2

tsp. baking powder

tsp. Diamond Crystal or ¾ tsp. Morton kosher salt

½

tsp. cayenne pepper

1

large egg, beaten to blend

1

cup buttermilk

8

oz. lump crabmeat, picked over

Vegetable oil (for frying; about 6 cups)

Ingredient Info

* Raw egg is not recommended for the elderly, pregnant women, people with weakened immune systems…or people who don’t like raw egg.

special equipment

A deep-fry thermometer

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