Title: Mirliton fritters
 Categories: E.
      Yield: 4 Servings
 
           Vegetable oil for frying
      2 md Mirlitons, peeled, seeded,
           And cut into 1/2-inch cubes
    1/2 ts Liquid crab boil
           Salt and cayenne pepper
      1 tb Olive oil
      4 oz Andouille sausage, finely
           Chopped
    1/2 c  Chopped onions
      1 tb Chopped garlic
      3    Eggs
      1 c  Milk
    1/2 ts Cayenne pepper
      5 ts Baking powder
  2 1/4 c  All-purpose flour
      1 tb Finely chopped parsley
           Essence
 
  Preheat the fryer. Put the mirlitons in a saucepan and cover with
  water. Season the liquid with crab boil and salt. Boil, uncovered,
  for 30 to 35 minutes, or until fork tender. Cool under tap water and
  drain thoroughly. Mash slightly with a fork and set aside. In a saute
  pan, heat the oil. When the oil is hot, add the sausage and render
  for 2 to 3 minutes. Stir in the onions and continue to saute for 2
  minutes. Remove from the heat and stir in the garlic. Cool the
  mixture completely. In a mixing bowl, whisk the eggs, milk and
  cayenne together. Combine the baking powder and flour, whisk into egg
  mixture in small amounts until all of it is incorporated and the
  batter is smooth. Stir in parsley. Stir in the mirlitons and
  andouille mixture and mix well. Drop a heaping tablespoon of the
  batter into the hot oil. When the fritters pop to the surface, roll
  them around in the oil using a long-handled spatula or tongs until
  they are evenly browned. Remove the fritters from the oil and drain
  on a paper-lined plate. Season the fritters with Essence and serve.
  
  Yield: about 2 dozen