Best 2 Zucchini And Shrimp Fritters Recipes

Zucchini and shrimp fritters are a delicious and versatile dish that can be served as an appetizer, main course, or side dish. The fritters are made with a combination of grated zucchini, shrimp, and a batter that is seasoned with herbs and spices. They are then fried until golden brown and crispy. Zucchini and shrimp fritters are a great way to use up leftover zucchini and shrimp, and they are also a healthy and affordable meal option. With a variety of dipping sauces to choose from, these fritters are sure to please everyone at your table.

Let's cook with our recipes!

ZUCCHINI AND SHRIMP FRITTERS

Zucchini and Shrimp Fritters image

Provided by Emeril Lagasse

Categories appetizer

Time 35m

Yield about 5 dozen

Number Of Ingredients 22

Ingredients

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.

ZUCCHINI AND SHRIMP FRITTERS

Zucchini and Shrimp Fritters image

These fritters are awesome. Courtesy of Emeril Lagasse from the Essence of Emeril. Use Miss Annie's recipe #22089 (or Bayou Blast).

Provided by Manami

Categories Onions

Time 35m

Yield 60 fritters

Number Of Ingredients 13

Ingredients

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.

Tips:

Choose fresh and tender zucchini. The best zucchini for fritters are those that are small and have a firm texture. Avoid zucchini that is too large or has a lot of seeds.
Grate the zucchini finely. This will help the fritters to hold together better.
Squeeze the excess moisture out of the zucchini. This will also help the fritters to hold together better.
Use a combination of bread crumbs and flour. This will help the fritters to be crispy on the outside and tender on the inside.
Season the fritters well. Use a variety of herbs and spices to give the fritters flavor.
Fry the fritters in hot oil. This will help the fritters to cook evenly and quickly.
Serve the fritters hot. Fritters are best served immediately after they are cooked.

Conclusion:

Zucchinis and shrimp fritters are a delicious and easy-to-make appetizer or side dish. They are perfect for a party or a weeknight meal. With a few simple tips, you can make perfect zucchini and shrimp fritters every time. So, what are you waiting for? Try this recipe today!