Torched Pumpkin Strips
- 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
- 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
DirectionsFor 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.
Recipe courtesy of Emeril Lagasse