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

Directions

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.