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
For the sauce:
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

Directions

In a heavy, deep saucepan,
heat the oil to 360 degrees F.

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.

For the sauce: In a small bowl, combine soy sauce, rice wine vinegar, honey, sesame oil,
and green onions.

Serve hot with the sauce.

Ingredients

Essence (Emeril's Creole
Seasoning):
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

Combine all ingredients thoroughly
and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by
William and Morrow, 1993.