Recipe courtesy of Emeril Lagasse
Episode: Summer Harvest
Zucchini and Shrimp Fritters
Total:
35 min
Prep:
10 min
Cook:
25 min
Yield:
about 5 dozen
Level:
Easy
Total:
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
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

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):

Combine all ingredients thoroughly.

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch

Published by William Morrow, 1993.

IDEAS YOU'LL LOVE

Shrimp Fritters

Recipe courtesy of Emeril Lagasse

Zucchini-Pumpkin Seed Fritters

Recipe courtesy of Leon's Full Service

Zucchini Fritters with Feta and Dill

Recipe courtesy of Michael Symon

Zucchini Fritters with Roasted Red Pepper Mayo

Recipe courtesy of Emeril Lagasse

Shrimp and Zucchini Skewers

Recipe courtesy of Laura Calder

Shrimp and Zucchini Risotto

Recipe courtesy of Debi Mazar and Gabriele Corcos

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Luke Nguyen's France

7:30am | 6:30c

Luke Nguyen's France

8:30am | 7:30c

Luke Nguyen's France

9:30am | 8:30c

Cupcake Wars

10am | 9c

Cupcake Wars

11am | 10c

Cupcake Wars

12pm | 11c

Cupcake Wars

1pm | 12c

Cheap Eats

2pm | 1c

Cheap Eats

2:30pm | 1:30c

Cheap Eats

3pm | 2c

Cheap Eats

3:30pm | 2:30c

Cheap Eats

4pm | 3c

Cheap Eats

4:30pm | 3:30c

Cheap Eats

5pm | 4c

Cheap Eats

5:30pm | 4:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Great Food Truck Rally

8pm | 7c

Man Fire Food

9:30pm | 8:30c

Big Bad BBQ Brawl

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Man Fire Food

1am | 12c

Man Fire Food

1:30am | 12:30c

Big Bad BBQ Brawl

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here