Fried Bell Pepper Rings
Ingredients
- 2 large eggs ⓘ
- 3 tablespoons Essence, plus more for dusting ⓘ
- 1 cup all-purpose flour
- 1 cup masa harina, or yellow cornmeal ⓘ
- 1 large red bell pepper, stem and seeds removed, cut into 1/4-inch thick rings ⓘ
- 1 large green bell pepper, stem and seeds removed, cut into 1/4-inch thick rings
- Vegetable oil, for frying ⓘ
Instructions
- In a shallow dish, beat the eggs with 1 tablespoon of the Essence.
- In another dish, combine the flour with 1 tablespoon of Essence, and in a third dish, combine the masa harina with the remaining 1 tablespoon Essence.
- In a large, deep saute pan or cast iron skillet, heat enough vegetable oil to come 2 to 3 inches up the sides of the pan to 350 degrees F.
- One at a time, lightly flour the rings, then dip in the eggs, then the masa harina to coat, shaking to remove any excess breading.
- Add to the hot oil in batches and fry until lightly browned on both sides, about 2 minutes.
- Remove and drain on paper towels and dust with additional Essence.
- Serve hot in a lined basket.
- 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.
Nutrition & Diet Analysis (per serving)
321
kcal
16% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).