Zucchini And Shrimp Fritters Recipes

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ZUCCHINI FRITTERS



Zucchini Fritters image

Provided by Michael Symon : Food Network

Categories     appetizer

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 15

2 medium zucchini
1 teaspoon salt
1 tablespoon chopped mint
1 1/2 tablespoon chopped dill
1 large scallion, white and green parts sliced thinly on the bias
2 teaspoons minced garlic
Zest of one lemon
1/4 teaspoon black pepper
4 ounces feta cheese, roughly chopped
1 egg
3 tablespoons flour
Canola oil for frying
Greek yogurt
Picked dill, to garnish
Additional lemon zest, to garnish

Steps:

  • Grate the zucchini on the large holes of a grater onto a clean kitchen towel. Sprinkle with the salt. Let stand while you prepare the other ingredients. Wring as much liquid out of the zucchini as possible, discarding liquid.
  • In a medium bowl, combine the zucchini, mint, dill, scallion, garlic, lemon zest, pepper and feta. Stir in the egg and flour and mix until well combined.
  • Heat enough canola oil in a pan over medium high heat to come halfway up the sides of the fritters. Form fritters, using 1/4 cup measure, and place gently into the hot oil. Fry, turning once, until the fritters are golden brown on each side, 4 to 6 minutes. Remove from the pan and drain on paper towels for a minute. Plate and garnish with a dollop of Greek yogurt, the picked dill and lemon zest.

SHRIMP FRITTERS WITH CORNICHON DRESSING



Shrimp Fritters with Cornichon Dressing image

Provided by Geoffrey Zakarian

Categories     appetizer

Time 45m

Yield 6 servings

Number Of Ingredients 19

1 cup mayonnaise
1/2 cup finely minced cornichons
2 tablespoons Dijon mustard
1 teaspoon mustard powder
1 teaspoon finely minced fresh tarragon
1 lemon, juiced
Kosher salt and freshly ground black pepper
Vegetable oil, for frying
2 eggs, separated
8 ounces peeled and cleaned small shrimp (26/30 count), chopped
1 cup finely sliced scallions
1 cup small diced zucchini
1 clove garlic, minced
1/2 jalapeno, minced
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon smoked paprika
About 2/3 cup buttermilk
Kosher salt and freshly ground black pepper

Steps:

  • For the cornichon dressing: In a medium bowl, mix together the mayonnaise, cornichons, Dijon mustard, mustard powder, tarragon and lemon juice. Season with salt and pepper.
  • For the shrimp fritters: Heat about 1 1/2 inches vegetable oil in a heavy-bottomed pot until a deep-fry thermometer inserted in the oil registers 350 degrees F.
  • In a small mixing bowl, whip the egg whites to medium peaks; set aside. In a separate bowl, combine the shrimp, scallions, zucchini, garlic and jalapenos and set aside.
  • Whisk together the flour, baking powder and paprika in a medium bowl. Whisk in the egg yolks and enough of the buttermilk so the mixture is thick and not runny (adjust the amount accordingly). Season with salt and pepper. Fold the shrimp mixture into the batter, followed by the egg whites just to incorporate.
  • Drop the fritters into the oil in batches using a small scoop or spoon, about 1 tablespoon each. Cook until golden brown, about 5 minutes, then drain on paper towels. Immediately season with salt. Serve with the cornichon dressing.

ZUCCHINI AND SHRIMP FRITTERS



Zucchini and Shrimp Fritters image

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

1/2 lb large shrimp, peeled, deveined and cut into 1/4-inch pieces
1/2 teaspoon spice essence or 1/2 teaspoon creole seasoning, plus more for dusting fritters
2 tablespoons unsalted butter
1/2 cup chopped yellow onion
1 pinch salt
3 large eggs, beaten
1 1/2 cups milk
1 tablespoon baking powder
1 1/4 teaspoons cayenne
4 cups all-purpose flour
1 tablespoon chopped fresh parsley leaves
1 lb fresh zucchini (using the small holes on a box grater)
vegetable oil, for deep-frying

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.

EASY ZUCCHINI FRITTERS



Easy Zucchini Fritters image

These fritters are unbelievably easy to make, low in calories, and the perfect way to sneak in some veggies!

Provided by Amy Gonzalez

Categories     Side Dish     Vegetables     Squash     Zucchini     Fried Zucchini Recipes

Time 35m

Yield 4

Number Of Ingredients 8

1 ½ pounds zucchini, grated
1 teaspoon salt
¼ cup all-purpose flour
¼ cup grated Parmesan cheese
1 large egg, beaten
2 cloves garlic, minced
kosher salt and ground black pepper to taste
2 tablespoons olive oil

Steps:

  • Toss zucchini and salt together in a large colander and place in sink to drain for 10 minutes.
  • Put zucchini in the middle of a piece of cheesecloth; wrap cheesecloth around zucchini and squeeze to drain as much moisture from zucchini as possible.
  • Mix flour, Parmesan cheese, egg, garlic, kosher salt, and pepper together in a large bowl. Stir in zucchini.
  • Heat olive oil in a large skillet over medium-high heat.
  • Scoop batter by the tablespoon into the hot skillet and fry until golden brown, about 2 minutes per side.

Nutrition Facts : Calories 157 calories, Carbohydrate 12.5 g, Cholesterol 50.9 mg, Fat 9.8 g, Fiber 2.1 g, Protein 6.5 g, SaturatedFat 2.3 g, Sodium 792.9 mg, Sugar 3.1 g

SHRIMP WITH ZUCCHINI FRITTERS AND GRAPE-LEAF SPREAD



Shrimp with Zucchini Fritters and Grape-Leaf Spread image

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

Spread
4 ounces cream cheese
4 grape leaves in brine from jar, drained
1 tablespoon fresh lemon juice
Fritters
1/2 cup all purpose flour
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon baking soda
1/8 teaspoon ground nutmeg
1 3/4 cups coarsely grated zucchini (about 1 medium)
1/4 cup chopped fresh Italian parsley
1 tablespoon chopped fresh chives
3 tablespoons (about) extra-virgin olive oil
12 cooked large shrimp, peeled, deveined
Additional fresh lemon juice
Grated lemon peel

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.

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Top Asked Questions

How do you cook zucchini fritters?
In a large bowl, combine zucchini, flour, Parmesan, garlic and egg; season with salt and pepper, to taste. Heat olive oil in a large skillet over medium high heat. Scoop tablespoons of batter for each fritter, flattening with a spatula, and cook until the underside is nicely golden brown, about 2 minutes.
How do you make fried shrimp fritters?
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.
What is a good recipe for shrimp and zucchini bread?
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.
What goes well with shrimp and zucchini fritters?
These Shrimp and Zucchini Fritters are a GREAT way to eat your veggies, and are a budget-friendly choice since a little shrimp goes a long way. The lemon-garlic yogurt sauce they are paired with is creamy and addictive. And the zucchini and shrimp are a match made in heaven- their flavors stand out so well in the simplicity of this recipe.

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