Roasted Red Pepper Mayo, recipe follows
2 cups all-purpose flour
2 teaspoons salt
1 1/2 teaspoons baking powder
1 1/2 teaspoons Emeril's Essence Creole Seasoning, recipe follows, 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
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
1/2 cup diced roasted red pepper (from about 3/4 cup packed jarred roasted red pepper)
3/4 cup prepared mayonnaise
1 tablespoon minced garlic (about 3 cloves)
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
Juice of 1/2 lemon
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