Zucchini Fritters with Roasted Red Pepper Mayo

Prep time: 25 minutes
Cook time: 15 minutes
Total: 40 minutes+
Yield: 2/3 cup


  • 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


  1. Make the Roasted Red Pepper Mayo and set aside.
  2. 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.
  3. In a 6-quart heavy-bottomed pot or deep-fryer, heat 4 to 6-inches of vegetable oil to 350 degrees F.
  4. 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.
  5. 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.
  6. 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.
  7. Combine all ingredients thoroughly.