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Yield: Makes about 6 dozen puffs.
• 1 cup all-purpose flour
• 1½ teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon onion powder
• 3/4 cup milk
• 2 eggs, separated
• 1 tablespoon vegetable oil
• 3 cups cooked rice
• 1½ pounds 3¼ cups peeled, cooked crawfish tails*, coarsely chopped
• 1/4 cup minced green pepper
• 1 teaspoon hot pepper sauce
• Vegetable oil for deep-fat frying
• Cocktail sauce or tartar sauce (optional)
Sift flour, baking powder, salt, black pepper and onion powder into large bowl.
Blend milk, egg yolks and oil in small bowl.
Add to dry ingredients and stir just until blended.
Stir in rice, crawfish, green pepper and pepper sauce.
Beat egg whites in small bowl until stiff but not dry; fold into batter.
Drop batter by teaspoonfulls into deep, hot oil.
Fry until golden and puffy, 3 to 4 minutes; turn once.
Drain on paper towels.
Serve with cocktail sauce or tartar sauce, if desired.
Total Fat 1g
Total Carbohydrate 3g
USA Rice Federation www.usarice.com
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