Torched Pumpkin Strips
Source of Recipe
"New New Orleans Cooking", by Emeril Lagasse (1993)
Recipe Introduction
I don't know what to say of this except it is VERY GOOD and it is by Emirle Lagasse.
List of Ingredients
Torched Pumpkin Strips
Recipe courtesy Emeril Lagasse, 2001
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
In a heavy, deep saucepan, heat the oil to 360 degrees
F.
Essence (Emeril's Creole Seasoning):
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
Recipe from "New New
Orleans Cooking", by Emeril
Lagasse and Jessie Tirsch. Published by William and
Morrow, 1993.Recipe
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):
DIRECTIONS:
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.
Yield: 4 to 6 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Difficulty: Medium
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