2 Tbs vegetable oil
1/2 cup onions, chopped
salt
pepper
cayenne
1/2 lb large shrimp, peeled, deveined, and cut into small pieces
3 eggs, beaten
1 cup milk (add up to another 1/2 cup if batter is too thick)
2 tsp baking powder
1 tsp salt
3 1/4 cups flour
1 Tbs parsley, chopped
Frank's Red Hot Sauce, to taste
Worcestershire Sauce, to taste
1 lb zucchini, grated
creole seasoning, to taste

*solid vegetable oil for deep drying is needed

Heat vegetable oil over medium-high heat. Add onion, season with salt, pepper and cayenne and saute for three minutes. Season shrimp with salt, pepper, and cayenne and add to onion. Saute until shrimp turn pink. Remove from pan and set aside to cool.

Combine eggs, milk, baking powder, 1 tsp salt, and cayene. Add flour a 1/4 cup at a time, beating in until all the flour is used and the batter is smooth. Stir in the parsely. season the batter with hot sauce, Worcestershire Sauce, and creole seasoning.

Season the zucchini with salt and pepper. Fold the zucchini and shrimp into the batter.

Heat Shortening to 360 degrees. Drop the mixture into the oil one Tbs at a time. When the fritters start to float, roll them around to brown them evenly. Drain and serve.

These are very good with Roasted Red Pepper Emulsion for dipping.