Recipe - Mirliton Fritters

Vegetable oil; for frying
2 md Mirlitons; peeled, seeded,
and cut into 1/2" cubes
One half teaspoon Liquid crab boil
Salt; to taste
Cayenne pepper; to taste
1 tablespoon Olive oil
4 ounce Andouille sausage; finely
chopped
One half cup Chopped onions
1 tablespoon Chopped garlic
3 Eggs
1 cup Milk
One half teaspoon Cayenne pepper
5 teaspoon Baking powder
2 One fourth cup Allpurpose flour
1 tablespoon Finelychopped parsley
Emeril's Essence; see * Note

* 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 longhandled
spatula or tongs until they are evenly browned. Remove the fritters from
the oil and drain on a paperlined plate. Season the fritters with Emeril's
Essence and serve.

This recipe yields about 2 dozen fritters.

Recipe Source: EMERIL LIVE with Emeril Lagasse adapted from his LOUISIANA
REAL AND RUSTIC (c) ???? William Morrow Publishing From the TV FOOD
NETWORK (Show # EM1A70 broadcast 11241997) Downloaded from their
WebSite http://www.foodtv.com

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

11301997

Recipe by: Emeril Lagasse