Torched Pumpkin Strips

• 2 pounds yellow pumpkin, peeled and seeds removed, cut into 1/2-inch by 3-inch strips
• 2 cups all-purpose flour
• 2 cups dark beer
• 1 tablespoon Emeril's Essence, plus more for dusting, recipe follows
• Vegetable oil, for frying
• Salt
• 1/2 cup soy sauce
• 3 tablespoons rice wine vinegar
• 1 to 2 tablespoons honey
• 2 tablespoons sesame oil
• 1/4 cup thinly sliced green onions
• 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. In a heavy, deep saucepan, heat the oil to 360 degrees F.
2. In a bowl, whisk together the flour, beer, and Essence.
3. Dip the pumpkin strips into the batter, letting the excess drip off.
4. Fry in the oil until golden, turning to brown evenly, about 2 minutes.
5. Remove with a slotted spoon and drain on paper towels.
6. Sprinkle with salt and Essence.
7. For the sauce: In a small bowl, combine soy sauce, rice wine vinegar, honey, sesame oil, and green onions.
8. Serve hot with the sauce.
9. Combine all ingredients thoroughly and store in an airtight jar or container.
10. Yield: about 2/3 cup
11. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
12. Published by William and Morrow, 1993.

yellow pumpkin, flour, dark beer, dusting, vegetable oil, salt, soy sauce, rice wine vinegar, honey, sesame oil, green onions, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, dried leaf oregano, thyme

Taken from www.foodnetwork.com/recipes/emeril-lagasse/torched-pumpkin-strips-recipe.html (may not work)