Fried Sweet Potatoes (Emeril Lagasse) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
vegetable oil, for frying |
4 to 6 sweet potatoes, peeled and cut into 1/4-inch batons |
salt, to taste |
essence, to taste, recipe follows |
2 1/2 tablespoons paprika |
2 tablespoons salt |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne pepper |
1 tablespoon dried oregano |
1 tablespoon dried thyme |
Directions:
1. Heat the vegetable oil in a very large, deep pot or heat an electric fryer to 360 degrees F.
2. Fry the sweet potatoes, in batches, until golden brown, about 8 minutes. Drain on paper towels.
3. Sprinkle with salt and Essence, to taste, and serve hot.
4. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
5. Combine all ingredients thoroughly.
6. Yield: 2/3 cup
7. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William Morrow, 1993.
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