Get creative in the kitchen with the recipe for our crab and cuttlefish beignets, which are new to Frenchies latest seasonal menu. They are perfect for sharing and snacking on with our craft beers, which are all made right here at Frenchies Brewery.
Ingredients:
- 100g spanner crab flesh
- 200g cuttlefish, cleaned and sliced
- The skin of 1 preserved lemon, chopped
- 2 bunches of fresh coriander leaves, chopped
- 180g cornflour
- 350g bakers flour
- 30g baking powder
- 4g salt
- 50g grape seed oil
- 400g water
- 400g egg whites
- 32g fresh yeast
Method:
Step 1: Weigh all of your solid items and liquid separately.
Step 2: Mix the liquids into the solids until homogenised. Leave to proof for 15 minutes.
Step 3: Add the spanner crab flesh, cuttlefish, preserved lemon skin and fresh coriander leaves to the mix.
Step 4: Create ball shapes out of the mix, using either your hands or an ice cream scoop.
Step 5: Fry in hot grape seed oil for 10 minutes, turning each ball half way around until golden brown.
Step 6: Season and serve with a spicy sauce!
Like this recipe? Why not create our capsicum and cheddar flatbread too.
