| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Appetizers, Pickles/rel | 4 | Servings | |
INGREDIENTS
| 12 | Dill pickle spears | |
| Emeril's Essence; see * Note | ||
| 3 | c | Flour |
| 2 | Egg yolks | |
| 3/4 | c | Beer -; (to 1 cup) |
| 1 | pn | Baking powder |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| Oil; for frying | ||
| Ketchup; for serving |
INSTRUCTIONS
* Note: See the "Emeril's Essence Information" recipe which is included in this collection. Preheat the fryer. Season the pickles with Emeril's 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 the ketchup. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A65 broadcast 10-24-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 11-08-1997 Recipe by: Emeril Lagasse
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