This is a fabulous holiday appetizer from New Orleans. Be sure to make the horseradish dipping sauce ahead of time to allow the flavors to meld.
INGREDIENTS:
Oil for deep frying
1 cup all-purpose flour
1/2 teaspoon sugar
1 cup milk
1/4 cup butter, cut into pieces
4 eggs
1 dozen large or 1 1/2 dozen medium shucked oysters, drained, washed and re-drained, coarsely chopped
1 tablespoon minced parsley
Horseradish Sauce (recipe below)
METHOD:
Heat oil in a deep-fat fryer to 375°F.
Combine flour and sugar in a small bowl. Combine milk and butter in a medium saucepan and bring to a boil, stirring to completely melt butter. Add flour mixture all at once, stirring constantly until the mixture leaves the sides of the pan and forms a ball.
Remove from heat and add eggs, one at a time, beating thoroughly after each addition. Continue beating until a stiff batter is formed. Add oysters and fold in with parsley and mix well.
Drop by teaspoonfuls into hot oil and fry until golden, about 4-5 minutes. Drain on paper towels and keep warm while frying the remaining beignets. Serve with Horseradish Sauce.
Beignets may be made ahead and re-crisped in a 375°F oven. Makes 4 -5 dozen.
Horseradish Sauce
3/4 cup chili sauce
1/4 catsup
1/4 cup minced celery
1 tablespoon fresh lemon juice (or to taste)
1 tablespoon horseradish (not creamed) or to taste
1/2 teaspoon salt
Two dashes of hot pepper sauce
Combine all ingredients and mix well. Chill before serving.
