Emeril's Spiedini

Total Time:
25 min
Prep:
20 min
Cook:
5 min

Yield:
6 to 12 servings
Level:
Intermediate

CATEGORIES
Ingredients
Directions

Place 12 metal or wooden skewers on a work surface.

Make 3 sandwiches by layering the bread, cheese, and pancetta 3 times, with bread on both ends. Cut each sandwich into fourths and run a skewer through the center of each. (If frying in a pot instead of a deep fryer, arrange the stacks toward one end to fry more uniformly.)

Preheat the oil to 350 degrees F. in a heavy, deep pot or deep fryer.

In a shallow dish, combine the flour with 1 tablespoon of the Essence. In a second dish, combine the bread crumbs with the remaining tablespoon of Essence. In a third dish, beat the eggs with 1/4 cup of water. One at a time, dip each skewer in the flour, then the eggs, then the bread crumbs, shaking to remove any excess. Fry, turning with tongs, until golden brown and the cheese melts, 4 to 5 minutes. Remove and drain on paper towels. Arrange on a platter and while still hot, sprinkle with Parmesan and parsley.

Serve hot.

Essence (Emeril's Creole Seasoning):

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.

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