Ingredients
- Vegetable oil, for frying
- four to six sweet taters, peeled and reduce 1/4-inch batons
- Salt, to taste
- Essence, to taste, recipe follows
- Emeril's ESSENCE Creole Seasoning (also called Bayou Blast):
- 2 1/two tablespoons paprika
- two tablespoons salt
- two tablespoons garlic clove powder
- 1 tablespoon pepper
- 1 tablespoon onion powder
- 1 tablespoon red pepper cayenne
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Directions
Heat the vegetable oil in an exceedingly large, deep pot or heat an electrical fryer to 360 levels F.
Fry the sweet taters. in batches, until golden brown, 8 minutes. Drain in writing towels.
Sprinkle with salt and Essence, to taste, and serve hot.
Emeril's ESSENCE Creole Seasoning (also called Bayou Blast):
Combine all ingredients completely.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Printed by William Morrow, 1993.