Ingredients Jump to Instructions ↓

  1. 1/2 Cauliflower - (abt 1 lb) - cut into flowerets, Blanched in salted water until tender

  2. 1/2 Broccoli - (abt 1/2 lb) - cut into flowerets, Blanched in salted water until tender

  3. 1 Fennel bulb - trimmed, cored, Cut lengthwise

  4. 1/2" wedges, blanched in Salted water until tender

  5. 2 teaspoons 10ml Emeril's Essence - seeNote

  6. 1/2 cup 31g / 1.1oz Flour

  7. 3/4 cup 177ml Warm water

  8. 1 cup 198g / 7oz Freshly-grated Parmigiano-Reggiano

  9. 1/4 teaspoon 1 1/3ml Salt

  10. 1 teaspoon 5ml Egg - plus (large)

  11. 1 Egg yolk - beaten together Vegetable oil - for frying Salt - to taste

  12. 1/3 lb 151g / 5 1/3oz Minced prosciutto

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Pat dry the vegetables and place on a baking sheet. Season lightly with the Essence. Put the water in a medium bowl. Little by little, using a fork, gradually beat the flour into the water. Add 1/2 cup of the grated Parmesan and 1/4 teaspoon of salt and stir well to combine. Add the beaten egg and egg yolk and mix well. In a large heavy skillet, heat enough oil to come 1/4-inch up the sides of the pan to 350 degrees. In batches, lightly coat the vegetables in the batter. Carefully transfer to the hot oil and fry, turning to brown evenly, being careful not to add too many pieces at once. Transfer to paper towels to drain, and season with salt. Sprinkle lightly with the remaining grated Parmesan and the minced prosciutto. Repeat with the remaining ingredients and serve. This recipe yields 6 to 8 appetizer portions.


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