SHRIMP WITH ZUCCHINI FRITTERS AND GRAPE-LEAF SPREAD
Provided by Susanna Hoffman
Categories Condiment/Spread Appetizer Sauté Cocktail Party Cream Cheese Shrimp Zucchini Summer Parsley Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 12
Number Of Ingredients 17
Steps:
- For spread:
- Blend cream cheese, grape leaves, and lemon juice in mini processor until grape leaves are minced and mixture is blended. Season spread to taste with salt and pepper. Can be made 1 day ahead. Transfer spread to small bowl. Cover and refrigerate. Bring spread to room temperature before using.
- For fritters:
- Whisk first 5 ingredients in medium bowl to blend. Mix in zucchini, parsley, and chives. Let stand until batter becomes moist, about 15 minutes. Using wet hands, shape by rounded tablespoonfuls into twelve 2-inch-diameter patties; place on foil.
- Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add about half of patties. Sauté until cooked through, browned, and crisp, about 3 minutes per side. Transfer to platter. Repeat with remaining patties, adding more oil, if needed.
- Spread heaping teaspoon grape-leaf spread on each fritter. Top each with 1 shrimp. Sprinkle fritters with lemon juice, then lemon peel, and serve.
SHRIMP FRITTERS
Make and share this Shrimp Fritters recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 45m
Yield 8 appetizer
Number Of Ingredients 11
Steps:
- Coarsely chop shrimp, set aside.
- Beat flour and next 5 ingredients at medium speed with an electric mixer until smooth.
- Stir in shrimp, onion, and next 3 ingredients; cover and chill 2 hours.
- Pour oil to a depth of 5 inches into a Dutch oven.
- When oil is hot, drop batter by rounded tablespoonfuls, and fry, in batches, 5 minutes or until golden.
- Drain fritters on paper towels.
ZUCCHINI AND SHRIMP FRITTERS
Provided by Emeril Lagasse
Categories appetizer
Time 35m
Yield about 5 dozen
Number Of Ingredients 22
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
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
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.
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- Blend cream cheese, grape leaves, and lemon juice in mini processor until grape leaves are minced and mixture is blended. Season spread to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Transfer spread to small bowl. Cover and refrigerate. Bring spread to room temperature before using.
- Whisk first 5 ingredients in medium bowl to blend. Mix in zucchini, parsley, and chives. Let stand until batter becomes moist, about 15 minutes. Using wet hands, shape by rounded tablespoonfuls into twelve 2-inch-diameter patties; place on foil.
- Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add about half of patties. Sauté until cooked through, browned, and crisp, about 3 minutes per side. Transfer to platter. Repeat with remaining patties, adding more oil, if needed.
- Spread heaping teaspoon grape-leaf spread on each fritter. Top each with 1 shrimp. Sprinkle fritters with lemon juice, then lemon peel, and serve.
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