Best 2 Zucchini And Shrimp Fritters Recipes

Feast your taste buds on a culinary journey with our tantalizing Zucchini and Shrimp Fritters! This delectable dish is a harmonious blend of flavors and textures, featuring crispy fritters bursting with succulent shrimp and tender zucchini, all enveloped in a symphony of aromatic herbs and spices. Served with a refreshing tzatziki sauce, these fritters make for a perfect appetizer, snack, or main course.

In this comprehensive guide, we present you with three irresistible variations of the Zucchini and Shrimp Fritter recipe, each offering a unique twist on this classic dish. The first recipe showcases a delightful combination of zucchini, shrimp, and feta cheese, resulting in a flavorsome and savory treat. The second variation introduces a zesty kick with the addition of chili peppers, creating a spicy and addictive snack. Last but not least, the third recipe incorporates sun-dried tomatoes, adding a delightful tang and depth of flavor to the fritters.

Whether you prefer your fritters crispy or soft, mild or spicy, we've got you covered. This recipe collection caters to a range of preferences, ensuring that every bite is a moment of pure culinary bliss. Get ready to embark on a taste sensation like no other!

Check out the recipes below so you can choose the best recipe for yourself!

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:

Use a large bowl to mix the ingredients, as it will be easier to combine them.
Grate the zucchini coarsely, as this will help it to bind with the other ingredients.
Do not overmix the batter, as this will make the fritters tough.
Heat the oil to the correct temperature before frying the fritters, as this will help them to cook evenly.
Fry the fritters in batches, so that they do not overcrowd the pan and cook evenly.
Drain the fritters on paper towels before serving, to remove any excess oil.

Conclusion:

Zucchini and shrimp fritters are a delicious and easy-to-make appetizer or main course. They are perfect for a summer party or potluck, and can be served with a variety of dipping sauces. With just a few simple ingredients, you can create a flavorful and satisfying dish that everyone will enjoy. So next time you are looking for a quick and easy recipe, give zucchini and shrimp fritters a try!