Emeril's Spiedini

• 1 medium loaf Italian bread, about 5-inches wide, cut into 1/2-inch thick slices
• 1 pound fresh mozzarella, sliced crosswise
• 1/2 pound pancetta, sliced crosswise
• 6 cups vegetable oil, for frying
• 1 cup all-purpose flour
• 1 tablespoon Essence, plus 1 tablespoon, recipe follows
• 1 cup fine dry bread crumbs
• 2 tablespoons Italian seasoning
• 2 large eggs, beaten
• 1 cup very finely grated Parmesan, garnish
• 1/2 cup minced fresh Italian parsley
• 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 leaf oregano
• 1 tablespoon dried thyme

1. Place 12 metal or wooden skewers on a work surface.
2. Make 3 sandwiches by layering the bread, cheese, and pancetta 3 times, with bread on both ends.
3. Cut each sandwich into fourths and run a skewer through the center of each.
4. (If frying in a pot instead of a deep fryer, arrange the stacks toward one end to fry more uniformly.)
5. Preheat the oil to 350 degrees F. in a heavy, deep pot or deep fryer.
6. In a shallow dish, combine the flour with 1 tablespoon of the Essence.
7. In a second dish, combine the bread crumbs with the remaining tablespoon of Essence.
8. In a third dish, beat the eggs with 1/4 cup of water.
9. One at a time, dip each skewer in the flour, then the eggs, then the bread crumbs, shaking to remove any excess.
10. Fry, turning with tongs, until golden brown and the cheese melts, 4 to 5 minutes.
11. Remove and drain on paper towels.
12. Arrange on a platter and while still hot, sprinkle with Parmesan and parsley.
13. Serve hot.
14. Combine all ingredients thoroughly and store in an airtight jar or container.
15. Yield: about 2/3 cup
16. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
17. Published by William and Morrow, 1993.

italian bread, mozzarella, pancetta, vegetable oil, flour, bread crumbs, italian seasoning, eggs, parmesan, fresh italian parsley, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, dried leaf oregano, thyme

Taken from www.foodnetwork.com/recipes/emeril-lagasse/emerils-spiedini-recipe.html (may not work)