Spicy Fried Turkey Legs (Emeril Lagasse) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
8 turkey legs, rinsed and patted dry |
1/4 cup plus 2 tablespoons essence, recipe follows |
1/2 cup hot red pepper sauce |
1/4 cup worcestershire sauce |
2 tablespoons fresh lemon juice |
peanut oil, for deep frying |
3 cups all-purpose flour |
1 tablespoon salt |
1 tablespoon freshly ground black pepper |
1 tablespoon cayenne |
2 teaspoons garlic powder |
ranch dressing, recipe follows |
Directions:
1. In a large shallow dish, place the turkey legs and season with the Essence. In a small bowl, combine the hot sauce, Worcestershire, and lemon juice and whisk to combine. Pour mixture over the legs, cover, and refrigerate for 1 hour.
2. Heat the oil in the deep fryer to 365 degrees F.
3. In a large shallow dish, combine the flour, salt, black pepper, cayenne, and garlic powder and stir to combine. Roll the turkey legs in the mixture to lightly coat, shaking to remove any excess.
4. Carefully add the legs to the deep fryer, in batches if necessary. Fry for about 4 to 5 minutes, or until skin is golden brown and meat is completely cooked through. Drain on paper towels. Season with Essence, to taste, and serve hot.
5. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
6. 2 1/2 tablespoons paprika
7. 2 tablespoons salt
8. 2 tablespoons garlic powder
9. 1 tablespoon black pepper
10. 1 tablespoon onion powder
11. 1 tablespoon cayenne pepper
12. 1 tablespoon dried oregano
13. 1 tablespoon dried thyme
14. Combine all ingredients thoroughly.
15. Yield: 2/3 cup
16. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch
17. Published by William and Morrow, 1993.
18. Ranch Dressing:
19. 1/3 cup plain yogurt
20. 1/3 cup mayonnaise
21. 1/3 cup buttermilk
22. 1 1/2 teaspoons Dijon mustard
23. 1 tablespoon chopped parsley leaves
24. 1 tablespoon snipped fresh chives
25. 1 tablespoon chopped dill leaves
26. 1 small clove garlic, pressed
27. Salt and freshly ground black pepper
28. Whisk the yogurt, mayonnaise, and buttermilk together. Stir in the mustard, parsley, chives, dill and garlic. Season with salt and a generous grinding of pepper. Refrigerate, covered, until ready to use.
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