Torched Pumpkin Strips

Ingredients

• 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

Directions

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):

• 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.