Golden, savory, and unmistakably New Orleans, these Oyster Beignets are the kind of holiday appetizer that makes everyone hover near the kitchen. The batter is a classic French pâte à choux — light, crisp, and airy — with tender chopped oysters and fresh parsley. Paired with a zesty horseradish dipping sauce, they’re perfect for festive gatherings, cocktail parties, and seafood lovers who want something a little unexpected and completely irresistible.
INGREDIENTS:
Beignets
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 and coarsely chopped
1 tablespoon minced parsley
Horseradish Sauce (recipe below)
Horseradish Sauce
3/4 cup chili sauce
1/4 cup catsup (ketchup)
1/4 cup minced celery
1 tablespoon fresh lemon juice (or to taste)
1 tablespoon prepared horseradish (not creamed), or to taste
1/2 teaspoon salt
Two dashes hot pepper sauce
METHOD:
Combine all ingredients in a small bowl and mix well. Cover and refrigerate for at least 1 hour to allow flavors to meld. Sauce can be made a day ahead.
Preheat oil in a deep fryer or heavy pot to 375°F.
In a small bowl, whisk flour and sugar together.
In a medium saucepan, heat milk and butter until the mixture comes to a boil and the butter is fully melted. Add the flour mixture all at once, stirring vigorously until the dough pulls away from the sides of the pan and forms a ball.
Remove from heat and let cool for 2–3 minutes. Add the eggs one at a time, beating thoroughly after each addition until a smooth, stiff batter forms.
Gently fold the chopped oysters and parsley into the batter.
Drop teaspoonfuls of batter into the hot oil, frying in small batches. Cook 4–5 minutes, or until deeply golden and puffed. Transfer to paper towels to drain and keep warm while finishing the rest.
Serve hot with chilled Horseradish Sauce.
Make-Ahead Tip: Beignets can be fried earlier in the day and reheated in a 375°F oven until crisp.
SERVING SUGGESTIONS:
- Arrange on a platter with lemon wedges and a bowl of horseradish sauce for dipping.
- Serve alongside champagne or sparkling wine — the combo is magic.
- Add to a New Orleans-themed seafood spread with shrimp remoulade and crab cakes.
- Skewer smaller beignets with cocktail picks for easy party service.
YIELD: Makes 4–5 dozen small beignets.
