Torched Pumpkin Strips
Ingredients
Instructions
- 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.
- 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)
938
kcal
47% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).