Zucchini Fritters with Roasted Red Pepper Mayo
Prep time: 25 minutes
Cook time: 15 minutes
Total: 40 minutes+
Yield: 2/3 cup
Ingredients
- Roasted Red Pepper Mayo, (recipe available here)
- 2 cups all-purpose flour
- 2 teaspoons salt
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons Emeril’s Essence Creole Seasoning, (recipe documented in Episode 1), plus more if desired, optional
- 1/4 teaspoon cayenne pepper
- 1 1/4 cups milk
- 2 eggs
- Vegetable oil, for frying
- 3 1/2 cups small dice zucchini (about 1 pound)
- 1 tablespoon chopped fresh parsley sprigs, plus more for garnish
Directions
- Make the Roasted Red Pepper Mayo and set aside.
- In a medium bowl, combine the flour, 1 1/2 teaspoons salt, baking powder, 3/4 teaspoon Creole seasoning, and the cayenne. In a small bowl, whisk together the milk and eggs. Add the liquid ingredients to the dry ingredients, and whisk until smooth. Set aside.
- In a 6-quart heavy-bottomed pot or deep-fryer, heat 4 to 6-inches of vegetable oil to 350 degrees F.
- While the oil is heating, place the zucchini into a small bowl along with the remaining 3/4 teaspoon Creole seasoning, remaining 1/2 teaspoon salt, and the fresh parsley. Mix to combine thoroughly. Add this mixture to the batter and stir to incorporate.
- Using a 2-tablespoon scoop, carefully drop 10 portions of the batter into the hot oil. Cook, turning the fritters as necessary, until nicely browned on all sides, 4 to 5 minutes total. Drain the zucchini fritters on paper towels and repeat with the remaining batter.
- Sprinkle the chopped parsley over the hot fritters, season with additional Creole seasoning, if desired, and serve immediately, with the Roasted Red Pepper Mayo alongside.
- Combine all ingredients thoroughly.