Crawfish Beignets

Ingredients

• 1 (12 ounce) package crawfish tail meat
• 1.5 cups shredded Cheddar cheese
• chopped green onion
• 0.25 cup mayonnaise
• 2 (16.3 ounce) cans refrigerated biscuit dough, separated
• vegetable oil for frying
• 1 pinch paprika, or to taste
• cayenne pepper, or to taste

Steps

1. Combine crawfish, Cheddar cheese, green onion, and mayonnaise in a large bowl.
2. Flatten and stretch separated biscuit dough (12 pieces) with your hands or a rolling pin until rectangular shaped (about 4×5 inches).
3. Place 1 scoop crawfish filling in middle of 1 flattened dough rectangle; enclose sides around filling, working with your hands until fully sealed and you reach a desired shape. Repeat with remaining filling and dough rectangles.
4. Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
5. Lower beignets carefully into the hot oil; fry until they float to the top and golden brown on all sides, flipping as needed, about 5 minutes total. Transfer to a paper towel-lined plate to drain. Sprinkle tops with paprika and cayenne pepper.