Torched Pumpkin Strips (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
2 pounds yellow pumpkin, peeled and seeds removed, cut into 1/2-inch by 3-inch strips |
2 cups all-purpose flour |
2 cups dark beer |
1 tablespoon emeril's essence, plus more for dusting, recipe follows |
vegetable oil, for frying |
salt |
1/2 cup soy sauce |
3 tablespoons rice wine vinegar |
1 to 2 tablespoons honey |
2 tablespoons sesame oil |
1/4 cup thinly sliced green onions |
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 leaf oregano |
1 tablespoon dried thyme |
Directions:
1. For the sauce:
2. In a heavy, deep saucepan, heat the oil to 360 degrees F.
3. In a bowl, whisk together the flour, beer, and Essence. Dip the pumpkin strips into the batter, letting the excess drip off. Fry in the oil until golden, turning to brown evenly, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt and Essence.
4. For the sauce: In a small bowl, combine soy sauce, rice wine vinegar, honey, sesame oil, and green onions.
5. Serve hot with the sauce.
6. Essence (Emeril's Creole Seasoning):
7. Combine all ingredients thoroughly and store in an airtight jar or container.
8. Yield: about 2/3 cup
9. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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