- 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
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.