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Zucchini and Shrimp Fritters




Source of Recipe


emerils.com


List of Ingredients




2 tablespoons vegetable oil
1/2 cup chopped onions
Salt
Cayenne
1/2 pound large shrimp, peeled and deveined, and cut into 1/2-inch pieces
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, grated
Solid vegetable shortening for deep-frying
Emeril's Original Essence


Recipe



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 and the teaspoon of 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 the 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 360 degrees F. Drop the batter, a heaping tablespoon at a time, into the hot oil. When the fritters pop to the surface, turn them to brown evenly in the oil. Remove from the oil and drain on paper towels. Season with Essence and serve warm.