Side Pannel
Mirliton Fritters
Ingredients List
- Vegetable oil; for frying
- 2 md Mirlitons; peeled, seeded,
- -and cut into 1/2" cubes
- 1/2 ts Liquid crab boil
- Salt; to taste
- Cayenne pepper; to taste
- 1 tb Olive oil
- 4 oz Andouille sausage; finely
- -chopped
- 1/2 c Chopped onions
- 1 tb Chopped garlic
- 3 Eggs
- 1 c Milk
- 1/2 ts Cayenne pepper
- 5 ts Baking powder
- 2 1/4 c All-purpose flour
- 1 tb Finely-chopped parsley
- Emeril's Essence; see * Note
Directions
* Note: See the "Emeril's Essence Information" recipe which is included in
this collection.
Preheat the fryer.
Put the mirlitons in a saucepan and cover with water. Season the liquid
with crab boil and salt. Boil, uncovered, for 30 to 35 minutes, or until
fork tender. Cool under tap water and drain thoroughly. Mash slightly with
a fork and set aside.
In a saute pan, heat the oil. When the oil is hot, add the sausage and
render for 2 to 3 minutes. Stir in the onions and continue to saute for 2
minutes. Remove from the heat and stir in the garlic. Cool the mixture
completely.
In a mixing bowl, whisk the eggs, milk and cayenne together. Combine the
baking powder and flour, whisk into egg mixture in small amounts until all
of it is incorporated and the batter is smooth. Stir in parsley. Stir in
the mirlitons and andouille mixture and mix well.
Drop a heaping tablespoon of the batter into the hot oil. When the fritters
pop to the surface, roll them around in the oil using a long-handled
spatula or tongs until they are evenly browned. Remove the fritters from
the oil and drain on a paper-lined plate. Season the fritters with Emeril's
Essence and serve.
This recipe yields about 2 dozen fritters.
this collection.
Preheat the fryer.
Put the mirlitons in a saucepan and cover with water. Season the liquid
with crab boil and salt. Boil, uncovered, for 30 to 35 minutes, or until
fork tender. Cool under tap water and drain thoroughly. Mash slightly with
a fork and set aside.
In a saute pan, heat the oil. When the oil is hot, add the sausage and
render for 2 to 3 minutes. Stir in the onions and continue to saute for 2
minutes. Remove from the heat and stir in the garlic. Cool the mixture
completely.
In a mixing bowl, whisk the eggs, milk and cayenne together. Combine the
baking powder and flour, whisk into egg mixture in small amounts until all
of it is incorporated and the batter is smooth. Stir in parsley. Stir in
the mirlitons and andouille mixture and mix well.
Drop a heaping tablespoon of the batter into the hot oil. When the fritters
pop to the surface, roll them around in the oil using a long-handled
spatula or tongs until they are evenly browned. Remove the fritters from
the oil and drain on a paper-lined plate. Season the fritters with Emeril's
Essence and serve.
This recipe yields about 2 dozen fritters.
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