Zucchini & Shrimp Fritters

[Roxy15]

Zucchini & Shrimp Fritters:

 

1/2 lb. Large Or Medium Shrimp, Peeled, Deveined & Cut Into 1/4-in. Pieces

1/2 Tsp. Emeril’s Essence Or Creole Seasoning, Plus More For Dusting Fritters; Recipe Follows

2 T. Unsalted Butter

1/2 Cup Chopped Yellow Onions

Pinch Salt

3 Large Eggs, Beaten

1-1/2 Cups Milk

1 T. Baking Powder

1-1/4 Tsp. Salt

1/4 Tsp. Cayenne

***Use More Cayenne If You Want More Kick To It

4 Cups All-Purpose Flour

1 T. Chopped Parsley Leaves

1 lb. Fresh Zucchini, Grated Using The Small Hole On A Box Grater

Vegetable Oil, For Deep-Fat Frying

 

Season the shrimp lightly with the Essence or Creole Seasoning; set aside.

 

In a medium skillet, melt the butter over medium-high heat. Add the onions and cook, stirring, until soft, 2-3 minutes. Add the shrimp and pinch of salt and cook, stirring, until the shrimp turn pink, 2-3 minutes. Set aside to cool.

 

In a large pot or Deep-Fat Fryer, heat the oil to 360 degrees.

 

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 or Creole Seasoning.