Fried Pickles (Emeril Lagasse) |
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Prep Time: 12 Minutes Cook Time: 5 Minutes |
Ready In: 17 Minutes Servings: 4 |
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Ingredients:
12 dill pickle spears |
essence, recipe follows |
3 cups flour |
2 egg yolks |
3/4 to 1 cup beer |
pinch of baking powder |
salt and pepper |
oil for frying |
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 oregano |
1 tablespoon dried thyme |
Directions:
1. Preheat the fryer. Season the pickles with Essence. Season 1 cup of flour with Essence. In a mixing bowl, whisk the yolks and 3/4 cup of the beer. Season the mixture with salt and pepper. Whisk in enough flour to form a batter. If the batter is too thick add the remaining beer to thin the batter. Dredge the spears in the seasoned flour. Dip the spears in the batter, letting the excess drip off and coating the spears completely. Gently lay the spears in the hot oil and fry until golden brown, about 3 to 4 minutes. Remove the spears from the oil and drain on a paper-lined plate. Season the spears with Essence. Serve the spears with ketchup
2. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
3. Combine all ingredients thoroughly.
4. Yield: 2/3 cup
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