Louisiana Oyster beignets with celery root rémoulade VIEW/PRINT Crispy fried oyster beignets with cool, fresh celery root rémoulade Servings Season Method Prep Time 12 Fry 30 min. Tags: beignet, celery root, Louisiana, Oysters, rémoulade Ingredients: 36 ea Louisiana Oysters, cleaned, shucked 2 qt Celery root, fine julienne 1 tsp Kosher slat 2 cups Mayonnaise 1 cup Creole mustard 4 Tbsp Lemon juice 2 tsp Original TABASCO® brand Pepper Sauce 1/2 cup Parsley 2 qt Canola oil for frying 3 1/2 cups Flour, sifted, divided 1/2 cup Cornstarch 4 tsp Baking soda Salt and Pepper, to taste 2 cups Pilsner beer 1 cup Ice 4 tsp Creole seasoning Directions: Place celery root in bowl and sprinkle with kosher salt. Let stand for 10 minutes and then use cloth napkin to wring out as much liquid as possible. Combine mayonnaise, mustard, lemon juice, TABASCO® and parsley. Toss with celery root and mix to combine thoroughly. Reserve. Fill an 8-qt. stock pot with oil. Heat to 375°F. Combine 2 cups sifted flour, cornstarch, baking soda and salt in large bowl. Add beer and ice and mix gently until combined but still lumpy. Do not over mix. Let batter rest for 5 minutes. Combine remaining 1½ cups flour with Creole seasoning. Dredge Louisiana oysters in flour mix and shake off excess flour. Working in batches, dip oysters into batter and drop into hot oil. Fry until golden brown. Remove from oil and drain on paper towels. Season with salt to taste. Keep hot in a 200°F oven until all oysters are cooked. Serve 3 beignets per plate over celery root rémoulade.