Ingredients

The following ingredients have 4 Servings
  • 3 medium zucchini (grated)
  • 1/2 lb. shrimp (peeled and deveined and roughly chopped)
  • 2 eggs
  • 1 cup panko breadcrumbs ((plus more if needed))
  • zest of one lemon
  • 2 tablespoons fresh parsley (minced)
  • kosher salt (to taste)
  • black pepper (to taste)
  • 2 tablespoons extra-virgin olive oil (plus more if needed)
  • lemon wedges (for serving (optional))
  • 3/4 cup Greek yogurt
  • juice of one lemon
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 clove garlic (minced)

Instruction

  • Spread grated zucchini out on a clean kitchen towel (preferably NOT a paper towel, as they are too fragile) with a pinch of salt sprinkled on top. Allow to sit for 5 minutes for liquid to be released.
  • Using the kitchen towel, squeeze out as much liquid from the grated zucchini as possible.
  • While you are waiting for the zucchini to sit, mix together all ingredients for yogurt sauce. Set aside.
  • Combine squeezed out zucchini, chopped shrimp (1/2 lb.), 2 eggs, panko breadcrumbs (1 cup), kosher salt and black pepper to taste, lemon zest (from 1 lemon), and minced fresh parsley (2 tablespoons) in a large bowl. Mixture should hold together well- if it seems too wet, add some more breadcrumbs.
  • Heat the olive oil (2 tablespoons) in a cast iron or other heavy skillet over medium-high heat. Using a large scoop or a 1/2 cup measure, scoop mixture into hot oil. Flatten tops slightly with a spatula.
  • Cook for 3 minutes, flip, and cook for another 3 minutes, or until golden brown on both sides. Remove and place on a paper towel lined plate.
  • Continue until all of zucchini mixture is used up, adding more oil if necessary.
  • Serve fritters with the yogurt sauce and lemon wedges, if desired. Great on their own or in a pita pocket sandwich.