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Shrimp And Zucchini Fritters With Roasted Red Pepper Mayo

Shrimp And Zucchini Fritters With Roasted Red Pepper Mayo

What a great hors d’oeuvre or party food . . . let’s serve it to the family! It’s fun, easy, and delicious.

  • Yield: About 30 fritters



  • Make the Roasted Red Pepper Mayo and set aside.

  • In a medium bowl, combine the flour, baking powder, 1 1/2 teaspoons of the salt, 3/4 teaspoon of the Essence, 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.

  • Heat 4 to 6 inches of oil to 350° F in a 6-quart pot or deep-fryer.

  • While the oil is heating, cut the zucchinis into small dice (about 2 cups), and place in a small bowl. Cut the shrimp into 1/4-inch pieces and add to the bowl, along with the remaining 3/4 teaspoon Essence, remaining 1/2 teaspoon salt, and the lemon juice and parsley. Mix to combine. 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 on paper towels and repeat with the remaining batter.

  • Sprinkle chopped parsley over the fritters, season with additional Essence if desired, and serve immediately, with the Roasted Red Pepper Mayo alongside.