Zucchini Fritters with Shrimp

Ingredients

• 2 Zucchini
• Salt
• 45 g parmesan (1 piece)
• 40 g breadcrumbs (4 tbsp)
• 3 eggs
• Pepper
• 1 tsp chili powder
• nutmeg
• 30 g butter (2 tbsp)
• 2 spring onions (green parts)
• 500 g jumbo shrimp
• 2 Garlic cloves
• organic lemon
• 2 tbsp olive oil
• white pepper

Instructions

1. 1.

   Wash, trim and finely grate the zucchini; salt it and let it sit for 10 minutes to draw out water. Meanwhile grate the parmesan. Drain the grated zucchini in a sieve, squeeze out excess moisture. Mix with breadcrumbs, parmesan, eggs, salt, pepper, chili powder and freshly grated nutmeg.

2. 2.

   Heat butter in a pan. Spoonfuls (1–2 tbsp) of the zucchini mixture are added and flattened; fry on both sides over medium heat until golden brown. Keep warm in a preheated oven at 50 °C (fan‑forced 40 °C; gas: lowest setting).

3. 3.

   In the meantime wash and trim spring onions, slicing them into thin rings. Rinse shrimp and pat dry. Peel garlic cloves and quarter them. Wash half a lemon with hot water, pat dry, grate its zest and squeeze out the juice.

4. 4.

   Heat olive oil in a pan. Brown the garlic until golden. Add the lemon zest and shrimp; cook while stirring over high heat for about 3–4 minutes until the shrimp turn pink. Drizzle with lemon juice, lightly salt, season with white pepper, fold in spring onions. Arrange the shrimp on top of the fritters.