Crispy fritters with shrimp, ricotta, and zoodles. Light, savory and ready in under 40 minutes.
# What You'll Need:
→ Seafood & Dairy
01 - 7 oz raw shrimp, peeled, deveined, and finely chopped
02 - 5.3 oz ricotta cheese
03 - 1 large egg
→ Vegetables
04 - 2 medium zucchini, spiralized (approximately 2 cups zoodles)
05 - 2 spring onions, thinly sliced
06 - 1 small garlic clove, minced
→ Binders & Seasonings
07 - 3 tablespoons almond flour or gluten-free flour
08 - 2 tablespoons grated Parmesan cheese
09 - 1 tablespoon fresh parsley, finely chopped
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon freshly ground black pepper
12 - 1/4 teaspoon crushed red pepper flakes (optional)
13 - Zest of 1/2 lemon
→ For Frying
14 - 3 tablespoons olive oil
# Steps to Follow:
01 - Place spiralized zucchini in a colander, sprinkle with a pinch of salt, and allow to rest for 10 minutes. Squeeze out as much excess liquid as possible using a clean kitchen towel.
02 - In a large mixing bowl, combine chopped shrimp, ricotta cheese, egg, spring onions, garlic, almond flour, Parmesan, parsley, salt, black pepper, red pepper flakes, and lemon zest. Add drained zucchini and mix thoroughly.
03 - Heat olive oil in a large nonstick skillet over medium heat.
04 - Drop approximately 2 tablespoons of mixture per fritter into the skillet, flatten gently. Fry in batches for 3 to 4 minutes per side, until golden brown and cooked through.
05 - Transfer fritters to a plate lined with paper towels to absorb excess oil. Serve warm and garnish as desired with additional parsley or a squeeze of lemon.
