Photo: Zucchini and Shrimp Fritters Recipe
Ingredients
- 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
Directions
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.
Serve hot.
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.
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By dawn_kearney_12...
Doylestown, 78
on January 18, 2010
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Made this once and it was a hit! Easy to prepare and tasted great. Can certainly add more shrimp to turn it into a tapas-type dinner.
By msfarab_10529358
Spring Run, PA
on September 06, 2009
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Fantastic recipe. Another great way to use zucchini! Light, tasty fritters. Makes abundant amount and DO FREEZE WELL ! I have to tell you I packaged about 6 per plastic freezer bag for portion size, and reheated bag in micro- PERFECT texture- even on reheat! We don't like it too spicy, so took away some of the heat, all up to the household being cooked for.
By susan.tanori_11...
Gilbert, AZ
on July 19, 2009
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Needed more Hot Sauce for me but over all, good taste...
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