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Fried Sweet Potatoes
Recipe courtesy Emeril Lagasse, 2007
- Total Time:
- 30 min
- Prep:
- 10 min |
- Inactive Prep:
- -- |
- Cook:
- 20 min
- Level:
- Intermediate
- Yield:
- 4 to 6 servings
Ingredients
- EMERIL'S ESSENCE CREOLE SEASONING (ALSO REFERRED TO AS BAYOU BLAST):
- 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 oregano
- 1 tablespoon dried thyme
- Vegetable oil, for frying
- 4 to 6 sweet potatoes, peeled and cut into 1/4-inch batons
- Salt, to taste
- Essence, to taste, recipe follows
Directions
Heat the vegetable oil in a very large, deep pot or heat an electric fryer to 360 degrees F.
Fry the sweet potatoes, in batches, until golden brown, about 8 minutes. Drain on paper towels.
Sprinkle with salt and Essence, to taste, and serve hot.
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William Morrow, 1993.