Crawfish-Eggplant Beignets with Remoulade Sauce

Ingredients

• 2 teaspoons double-acting baking powder 
• 0.3 cup celery finely chopped
• 1 pound crawfish tails peeled coarsely chopped
• 1 medium eggplant peeled chopped
• 3 large eggs lightly beaten
• 3 cups flour all-purpose
• 0.3 teaspoon ground pepper red
• 0.5 teaspoon ground pepper red
• 48 servings rémoulade sauce 
• 1.5 cups milk 
• 0.5 cup onion chopped
• 1.5 teaspoons salt 
• 2 tablespoons vegetable oil 
• 48 servings vegetable oil 

Equipment

• frying pan
• paper towels
• whisk
• dutch oven

Directions

1. Heat 2 tablespoons oil in a large skillet over medium-high heat.
2. Add eggplant and next 4 ingredients; cook 7 minutes or until vegetables are tender, stirring occasionally.
3. Add crawfish; cook 3 minutes.
4. Remove from heat, and cool.
5. Pour oil to depth of 3 inches in a Dutch oven; heat to 36
6. Whisk together eggs and next 3 ingredients; whisk in flour just until moistened. Fold in eggplant mixture. Drop batter by heaping tablespoonfuls into hot oil. Fry beignets, a few at a time, 3 minutes or until golden, turning once.
7. Drain on paper towels.
8. Serve immediately with Remoulade Sauce.