Zucchini and Shrimp Fritters

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READY IN: 35mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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