Recipe - Fried Pickles

12 Dill pickle spears
Emeril's Essence; see * Note
3 cup Flour
2 Egg yolks
Three fourths cup Beer ; (to 1 cup)
1 pn Baking powder
Salt; to taste
Freshlyground black pepper;
to taste
Oil; for frying
Ketchup; for serving

* 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 Three fourths 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 goldenbrown, about 3 to 4 minutes.
Remove the spears from the oil and drain on a paperlined 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 # EM1A65 broadcast 10241997) Downloaded from their WebSite
http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

11081997

Recipe by: Emeril Lagasse