Best Zucchini And Shrimp Fritters Recipes

Zucchini and Shrimp Fritters image

Provided by Emeril Lagasse

Time 35m

Yield about 5 dozen

Number Of Ingredients 22

1/2 pound large or medium shrimp, peeled, deveined, and cut into 1/4-inch pieces
1/2 teaspoon Essence or Creole seasoning, plus more for dusting fritters, recipe follows
2 tablespoons unsalted butter
1/2 cup chopped yellow onions
Pinch salt
3 large eggs, beaten
1 1/2 cups milk
1 tablespoon baking powder
1 1/4 teaspoons salt
1/4 teaspoon cayenne
4 cups all-purpose flour
1 tablespoon chopped fresh parsley leaves
1 pound fresh zucchini, grated using the small holes on a box grater
Vegetable oil, for deep-frying
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

Season the shrimp lightly with the Essence and set aside.
In a medium skillet, melt the butter over medium-high heat. Add the onions and cook, stirring, until soft, 2 to 3 minutes. Add the shrimp and pinch of salt and cook, stirring, until the shrimp turn pink, 2 to 3 minutes. Set aside to cool.
In a large pot or deep-fryer, heat the oil to 360 degrees F.
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.
Serve hot.
Combine all ingredients thoroughly.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Published by William Morrow, 1993.

Shrimp with Zucchini Fritters and Grape-Leaf Spread image

Provided by Susanna Hoffman

Yield Makes 12

Number Of Ingredients 17

Spread
4 ounces cream cheese
4 grape leaves in brine from jar, drained
1 tablespoon fresh lemon juice
Fritters
1/2 cup all purpose flour
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon baking soda
1/8 teaspoon ground nutmeg
1 3/4 cups coarsely grated zucchini (about 1 medium)
1/4 cup chopped fresh Italian parsley
1 tablespoon chopped fresh chives
3 tablespoons (about) extra-virgin olive oil
12 cooked large shrimp, peeled, deveined
Additional fresh lemon juice
Grated lemon peel

Steps:

For spread:
Blend cream cheese, grape leaves, and lemon juice in mini processor until grape leaves are minced and mixture is blended. Season spread to taste with salt and pepper. Can be made 1 day ahead. Transfer spread to small bowl. Cover and refrigerate. Bring spread to room temperature before using.
For fritters:
Whisk first 5 ingredients in medium bowl to blend. Mix in zucchini, parsley, and chives. Let stand until batter becomes moist, about 15 minutes. Using wet hands, shape by rounded tablespoonfuls into twelve 2-inch-diameter patties; place on foil.
Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add about half of patties. Sauté until cooked through, browned, and crisp, about 3 minutes per side. Transfer to platter. Repeat with remaining patties, adding more oil, if needed.
Spread heaping teaspoon grape-leaf spread on each fritter. Top each with 1 shrimp. Sprinkle fritters with lemon juice, then lemon peel, and serve.

Zucchini and Shrimp Fritters image

Provided by Manami

Categories Onions

Time 35m

Yield 60 fritters

Number Of Ingredients 13

1/2 lb large shrimp, peeled, deveined and cut into 1/4-inch pieces
1/2 teaspoon spice essence or 1/2 teaspoon creole seasoning, plus more for dusting fritters
2 tablespoons unsalted butter
1/2 cup chopped yellow onion
1 pinch salt
3 large eggs, beaten
1 1/2 cups milk
1 tablespoon baking powder
1 1/4 teaspoons cayenne
4 cups all-purpose flour
1 tablespoon chopped fresh parsley leaves
1 lb fresh zucchini (using the small holes on a box grater)
vegetable oil, for deep-frying

Steps:

Season the shrimp lightly with the Essence and 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-fryer, heat the oil to 360°F.
In a large bowl, make the batter by whisking the eggs, milk, baking powder, salt and cayenne.
Add the flour 1/4 of a 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 or a tablespoon 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 on all side, about 3 minutes.
Drain on paper towels and season with additional Essence.
Serve hot.