Zucchini and Shrimp Fritters

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

• Ready In: 35 mins
• Yields: 60 fritters

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

Directions

1. Season the shrimp lightly with the Essence and set aside.
2. In a medium skillet, melt the butter over medium-high heat.
3. Add the onions and cook, stirring, until soft, 2-3 minutes.
4. Add the shrimp and pinch of salt and cook, stirring, until the shrimp turn pink, 2-3 minutes.
5. Set aside to cool.
6. In a large pot or deep-fryer, heat the oil to 360°F.
7. In a large bowl, make the batter by whisking the eggs, milk, baking powder, salt and cayenne.
8. Add the flour 1/4 of a cup at a time, beating and incorporating until all is used and the batter is smooth.
9. Stir in the parsley.
10. Add the shrimp mixture and grated zucchini to the batter and fold to mix.
11. Using a small ice cream scoop or a tablespoon measuring 1-1/2 tablespoons, drop the batter into the hot oil.
12. 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.
13. Drain on paper towels and season with additional Essence.
14. Serve hot.