Torched Pumpkin Strips

Total Time:
30 min
15 min
15 min

4 to 6 servings

  • 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
  • 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
For the sauce:
  • 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.

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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