Make the Roasted Red Pepper Mayo and set aside.
In a medium bowl, combine the flour, 1 1/2 teaspoons salt, baking powder, 3/4 teaspoon Creole seasoning, and the cayenne. In a small bowl, whisk together the milk and eggs. Add the liquid ingredients to the dry ingredients, and whisk until smooth. Set aside.
In a 6-quart heavy-bottomed pot or deep-fryer, heat 4 to 6-inches of vegetable oil to 350 degrees F.
While the oil is heating, place the zucchini into a small bowl along with the remaining 3/4 teaspoon Creole seasoning, remaining 1/2 teaspoon salt, and the fresh parsley. Mix to combine thoroughly. Add this mixture to the batter and stir to incorporate.
Using a 2-tablespoon scoop, carefully drop 10 portions of the batter into the hot oil. Cook, turning the fritters as necessary, until nicely browned on all sides, 4 to 5 minutes total. Drain the zucchini fritters on paper towels and repeat with the remaining batter.
Sprinkle the chopped parsley over the hot fritters, season with additional Creole seasoning, if desired, and serve immediately, with the Roasted Red Pepper Mayo alongside.
Combine all ingredients thoroughly.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
Combine the red pepper, mayonnaise, garlic, salt, cayenne pepper, and lemon juice in the bowl of a food processor, and process for 30 seconds. Scrape down the sides of the bowl with a rubber spatula and process for 30 seconds longer. Serve immediately or store in an airtight container in the refrigerator for up to 1 week.
Recipe courtesy of Emeril Lagasse, adapted from Emeril 20-40-60, HarperStudio Publishers, New York, 2009, courtesy MSLO, Inc.