- 1/2 pound large or medium shrimp, peeled, deveined, and cut into 1/4-inch pieces
- 1/2 teaspoon Essence or Creole seasoning, plus more for dusting fritters, recipe follows
- 2 tablespoons unsalted butter
- 1/2 cup chopped yellow onions
- Pinch salt
- 3 large eggs, beaten
- 1 1/2 cups milk
- 1 tablespoon baking powder
- 1 1/4 teaspoons salt
- 1/4 teaspoon cayenne
- 4 cups all-purpose flour
- 1 tablespoon chopped fresh parsley leaves
- 1 pound fresh zucchini, grated using the small holes on a box grater
- Vegetable oil, for deep-frying
Season the shrimp lightly with the Essence and set aside.
In a medium skillet, melt the butter over medium-high heat. Add the onions and cook, stirring, until soft, 2 to 3 minutes. Add the shrimp and pinch of salt and cook, stirring, until the shrimp turn pink, 2 to 3 minutes. Set aside to cool.
In a large pot or deep-fryer, heat the oil to 360 degrees F.
In a large bowl, make the batter by whisking the eggs, milk, baking powder, salt, and cayenne. Add the flour 1/4 cup at a time, beating and incorporating until all is used and the batter is smooth. Stir in the parsley. Add the shrimp mixture and grated zucchini to the batter and fold to mix.
Using a small ice cream scoop measuring 1 1/2 tablespoons, drop the batter into the hot oil. When the fritters pop to the surface, roll them around with a slotted spoon in the oil to brown them evenly and cook until golden brown on all sides, about 3 minutes. Drain on paper towels and season with additional Essence.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
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 oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Published by William Morrow, 1993.