Prep Time: 20 minutes
Cook Time: 15 minutes
Yield: 8 fritters
Serving Size: 2
Ingredients
for the zucchini fritters:
1 ½ lbs zucchini (about 4 medium)
1 tsp salt
2 garlic cloves, pressed
1 tsp curry powder
¼ ground cumin
black pepper to taste
1 egg, beaten
2 Tbsp olive oil or ghee
for the spicy shrimp:
1 Tbsp ghee or olive oil
10 – 14 frozen shrimps, thawed
1 tsp paprika powder
½ tsp cayenne pepper
pinch of salt and pepper
Instructions
Use a coarse grate to grate the zucchinis, place in a bowl.
Add the salt and set aside for 10 minutes. The salt withdraws the water from the zucchini.
Get another bowl and line it with a clean tea towel. Add the grated zucchini and wrap the towel to squeeze out all the liquid. Make sure the zucchini is really dry, so squeeze again. You don’t want soggy fritters!
Place the squeezed zucchini in a clean bowl and add the spices. Stir to combine and add the beaten egg. Stir again until combined.
Heat a skillet over medium-high heat, melt half of the olive oil or ghee and use a ¼ cup to scoop up some of the zucchini mixture. Place it in the skillet and flatten with a spatula. Fill up the skillet with zucchini fritters (I could fit 4 each time) and fry them for 4-5 until brown and solid. Carefully flip the fritters and fry them for another 3-4 minutes.
Place on a wire rack while you fry the remaining zucchini mixture.
Once the zucchini fritters are almost done you can prepare the shrimp: heat the ghee or olive oil in a clean skillet over medium-high heat.
Add the thawed shrimps and the spices. Stir for 2 minutes or until the shrimp are pink. Don’t cook them too long as they will overcook and become rubbery easily.
Serve the shrimp on top of the curried zucchini fritters and add some salad on the side.