Food Network: Fried Bell Pepper Rings

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Fried Bell Pepper Rings
Recipe courtesy Emeril Lagasse, 2003

Ingredients
2 large eggs
3 tablespoons Essence, plus more for dusting
1 cup all-purpose flour
1 cup masa harina, or yellow cornmeal
1 large red bell pepper, stem and seeds removed, cut into 1/4-inch thick rings
1 large green bell pepper, stem and seeds removed, cut into 1/4-inch thick rings
Vegetable oil, for frying

Instructions
In a shallow dish, beat the eggs with 1 tablespoon of
the Essence. In another dish, combine the flour with 1 tablespoon of Essence, and

in a third dish, combine the masa harina with the remaining 1 tablespoon
Essence.

In a large, deep saute pan or cast iron skillet, heat enough vegetable oil to come
2 to 3 inches up the sides of the pan to 350 degrees F.

One at a time, lightly flour the rings, then dip in the eggs, then the masa harina
to coat, shaking to remove any excess breading. Add to the hot oil in batches and
fry until lightly browned on both sides, about 2 minutes. Remove and drain on
paper towels and dust with additional Essence.

Serve hot in a lined basket.

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

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.