Zucchini and Shrimp Fritters

Total Time:
35 min
Prep:
10 min
Cook:
25 min

Yield:
about 5 dozen
Level:
Easy

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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