Emeril Lagasse’s new cookbook, Essential Emeril, is now available!

For more information about the book and to order your copy today click here.


Deep Fried Pork Rinds


  • 1/2 pound pork rinds, cut into 2-inch squares
  • Essence
  • 1 quart vegetable oil, for frying


  • Heat the oil in a large pot or in a deep-fryer to 360 degrees F. Fry the pork rinds until puffed and golden brown, about 4 minutes. Remove from the oil and drain on a paper towel-lined plate.