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Recipe
Zucchini And Shrimp Fritters

Zucchini And Shrimp Fritters

  • Prep Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: About 2 dozen

Ingredients

  • 2 tablespoons vegetable oil
  • 1/2 cup chopped onions
  • Salt and cayenne
  • 3/4 pound peeled and deveined shrimp, finely chopped
  • 3 eggs, beaten
  • 1 1/2 cups whole milk
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3 1/4 cups all-purpose flour
  • 1 tablespoon chopped parsley
  • Emeril's Kick It Up Red Pepper Sauce
  • Worcestershire sauce
  • 1 pound zucchini, coarsely grated
  • Solid vegetable shortening for deep-fryng
  • Emeril's Original Essence

Directions

  • Heat the oil in a skillet over medium-high heat. Add the onions, season with salt and cayenne, and cook, stirring, until the onions are soft, about 3 minutes. Add the shrimp and cook, stirring, until they turn pink, 2 to 3 minutes. Remove from the heat and set aside.

  • Combine the eggs, milk, baking powder, the teaspoon salt, and season with cayenne to taste. Mix well. Add the flour, 1/4 cup at a time, whisking until all is used and the batter is smooth. Season with hot sauce and Worcestershire.

  • Season the zucchini with salt and pepper. Add the shrimp mixture and the zucchini to the batter and fold to mix.

  • Heat the shortening in a heavy, deep pot or electric fryer to 350º F. Drop the batter, a heaping tablespoon at a time, into the hot oil, and cook for about 5 minutes. When the fritters come to the surface, turn to brown them evenly. Remove from the oil and drain on paper towels. Season with Essence and serve warm.