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Recipes

Deep Frying

  • Old-Fashioned Cake Doughnuts

    Old-Fashioned Cake Doughnuts

    You’re probably thinking that it’s way too hard to make really good doughnuts at home, but in fact you can make incredibly delicious doughnuts in less time than it would take to drive to the doughnut shop! The kids will love to decorate them with their favorite sprinkles after dipping them in the chocolate glaze.

    • Yield: 18 to 24 doughnuts, depending on the size of your cutter
    Tags: deep frying
  • Southeast Asian Egg Rolls

    Southeast Asian Egg Rolls

    The Vietnamese version of egg rolls is slightly different from its Chinese cousin. Rather than being stuffed with meat and cabbage, they’re filled with a combination of pork, shrimp, and cellophane noodles. They’re traditionally made with rice paper wrappers, which gives them a light, crispy skin. The rice paper wrappers can be a little difficult to work with because they have a tendency to bubble up while frying, but they’re well worth the effort. If you are unable to find rice paper wrappers, you can use the egg roll or spring roll wrappers sold in the supermarket, but note that the texture will be completely different.

    • Yield: 40 egg rolls
    Tags: deep frying
  • Fried Fish Tacos with Corn and Tomato Salsa

    Fried Fish Tacos with Corn and Tomato Salsa

    Fish tacos are always a hit—whether served from taco trucks, roadside shacks, your neighborhood Mexican restaurant, or the comfort of your own home. Crispy battered fish make the best tacos—look for the freshest fish you can find. A flaky whitefish such as grouper, cod, haddock, or flounder works best.

    • Yield: 8 tacos
    Tags: deep frying
  • Feta Fries

    Feta Fries

    Every spring, in the Lakeview neighborhood of New Orleans, thousands flock to the Greek Fest. There you can dance until weary, toast your dance partner with ouzo, and enjoy spit-roasted lamb, spanakopita, Greek salads, moussaka, baklava sundaes, and something they call “Greek Fries.” In this version, the crisp fries are sprinkled with Greek herbs, lemon zest, crushed red pepper, and a just-right amount of salty feta cheese.

    • Yield: 4 servings
    Tags: deep frying
  • Hot Sauce-Marinated Crispy Onion Rings

    These crispy, piquante onion rings are simply irresistable.

    • Prep Time: 15 minutes
    • Total Time: 30 minutes
    • Yield: 4 servings
    Tags: onion rings
  • Natchitoches Meat Pies

    Natchitoches Meat Pies

    These meat pies are a regional dish featuring central Louisiana's Native American and Spanish heritage that are a favorite come festival season.

    • Prep Time: 1 hour
    • Total Time: 2 1/2 hours
    • Yield: 24 meat pies
  • Boudin Balls with Creole Mustard Dipping Sauce

    Boudin Balls with Creole Mustard Dipping Sauce

    In Southeast Louisiana, folks take boudin, our beloved pork and rice sausage, remove it from its casing, and form it into balls that are then breaded and deep-fried. People go crazy for these boudin balls especially at festivals like Jazz Fest when you want something delicious and bite sized to keep you going throughout the day.

    • Prep Time: 45 minutes
    • Total Time: 1 hour 15 minutes
    • Yield: 6 servings, 48 balls
  • Crabmeat Beignets

    Crabmeat Beignets

    These crabmeat beignets are like a marriage of a crabcake and a fritter... light and airy but chock-full of jumbo lump crabmeat. The batter is a little wet, so handle with care when frying.

    • Yield: 36 beignets
    Tags: deep frying
  • Fried Okra With Creamy Buttermilk Dip

    Fried Okra With Creamy Buttermilk Dip

    Fry up these bites, whip up the dip, and make some friends.

    • Yield: About 4 servings
  • Corn Oysters

    Corn Oysters

    These fritters, though made entirely of corn, resemble fried oysters—hence their name. They are traditional summer fare, made with fresh-shucked corn straight from the field. When corn is plentiful at the market, get as much as you can and enjoy it every which way.

    • Yield: 24 fritters, 4 to 6 servings