I came across this recipe while spending some down-time on Pinterest …searching for a specific seafood chowder recipe. Even though it tends to be addictive, you gotta love Pinterest. You just never know what might pop up and catch your eye. The Best Shrimp & Zucchini Fritters is one of those.
In my family, we have some gluten-free folks and then there are a few that follow the low-carb plan. But, truth be told …everyone loves seafood and if it’s fried, it’s a sure winner.
The list of ingredients for The Best Shrimp & Zucchini Fritters…
- Zucchini – Peeled & diced into half-inch pieces. Also referred to as summer squash, zucchini is known for its mild, slightly sweet flavor and versatile nature. It’s a type of gourd and is botanically classified as a fruit, though commonly used as a vegetable in cooking.
- Super-fine almond flour – Almond flour is a gluten-free flour made from ground almonds. It’s a popular alternative to wheat flour, especially in low-carb diets. Almond flour is made by grinding blanched (skinless) almonds into a fine powder. It has a slightly sweet, nutty flavor and is rich in nutrients like protein, healthy fats & fiber.
- Arrowroot flour – Arrowroot flour, also known as arrowroot starch or arrowroot powder, is a fine, white powder extracted from the root of the arrowroot plant . It’s a versatile ingredient used as a thickening agent in cooking and as a gluten-free flour alternative. Cornstarch or corn flour can be used as an alternative, but may not be as healthy of a choice.
- Eggs – Whisked. Large eggs (chilled or at room temperature) are used in this recipe.
- Chicken broth or stock – Use your favorite prepared broth or stock here. If you happen to have some homemade chicken stock on standby, by all means use that. For a vegetarian dish, substitute with vegetable broth or stock.
- Fresh garlic clove – Finely minced. To avoid unwanted chunks, use your garlic press or cheese grater.
- Scallions – Finely chopped. Also known as green onions or spring onions, scallions are a versatile, mild-flavored vegetable. They have a mild, oniony flavor, with the white and light green parts being more pungent and the green tops having a grassy, peppery taste.
- Peeled & deveined shrimp – Chopped into half-inch pieces. Wild-caught shrimp are recommended for their superior taste and texture, resulting from their natural diet.
- Sea salt & freshly ground black pepper – To taste.
- Neutral oil – For frying. Avocado oil or refined coconut oil would be good options. Even though it’s not really neutral, I’ve used olive oil here with good results. It’s advisable to avoid seed oils since they can be toxic when heated. Another option would be peanut oil, commonly used for frying due to its high smoke point and mild, nutty flavor.
- Fresh lemon – Cut into slim wedges, for serving.
This recipe does call for a full cup of flour but it’s not so bad considering the fact that half of that is almond flour. While we’re on the subject of flour, I’ve found that there can be quite a difference in the texture of various brands of almond flour. For this recipe, I use Bob’s Red Mill Super-Fine Natural Almond Flour and the texture of each fritter is perfect.
- Place the chopped zucchini in a colander.
- Sprinkle with sea salt, tossing to coat.
- Place the colander in the sink or in a larger bowl.
- Let it strain for 20 minutes.
- This will allow the zucchini to release any excess moisture.
- Whisk the almond and arrowroot flours together in a medium-sized bowl.
- Add the whisked eggs, chicken broth, minced garlic, chopped green onion.
- Season with a few dashes of sea salt and ground black pepper.
- Stir to combine.
- The mixture will be slightly thin.
- Set aside until the zucchini is ready.
Need a vegetarian version? Use vegetable stock or broth in place of the chicken broth. An easy fix.
- Pat the zucchini dry with paper towels.
- Add the zucchini to the almond flour mixture.
- Add the chopped shrimp and stir to combine.
- Add enough oil to generously cover the bottom of a large skillet.
- Place over medium heat.
- Allow the oil to heat up.
- Drop 2 tablespoons of the shrimp & zucchini mixture into the skillet to form each fritter.
- Pat the mixture down gently so they are fairly flat.
- Do not make them too wide or they will be hard to flip.
- Cook a few at a time, making sure they are not touching each other in the pan.
You’ll find that this batter is very thin. Even so, there’s no need to let the batter sit to thicken. I find it helpful to use a two-tablespoon cookie scoop to transfer each fritter to the skillet.
As soon as the shrimp pieces are added to the batter, you’re ready to fry up the fritters. Once it is ladled into the hot oil, the fritter will form and hold together nicely.
- Fry the fritters for 4 to 5 minutes or until the top begins to set.
- Then flip and cook the other side until golden brown.
- Transfer to a paper towel-lined tray and cook the remaining fritters.
- Give one of the fritters a taste test.
- If needed, sprinkle with additional sea salt and ground black pepper.
- Top with additional chopped green onion and serve immediately with lemon wedges.
Time to dig in! The Best Shrimp & Zucchini Fritters are ready!
These are best enjoyed right from the oven served with your favorite dipping sauce.
They’re especially tasty when dipped in cocktail sauce. Or our Creamy Horseradish Sauce.
If you are planning to enjoy them later on, I would suggest reheating them in a 325°F oven for just a few minutes to revive their slight “crunch.”
the best shrimp & zucchini fritters
Adapted from The Paleo Cupboard
Ingredients
- 1 large zucchini, peeled & diced into 1/2" pieces (about 12.5 ounces)
- 1/2 cup super-fine almond flour
- 1/2 cup arrowroot powder/flour (or cornflour)
- 2 large eggs, whisked
- 1/2 cup chicken broth or stock (or vegetable stock)
- 1 garlic clove, minced
- 1/2 cup green onions, finely chopped (plus more for garnish)
- 3/4 pound shrimp, peeled & deveined, chopped into small 1/2" pieces
- sea salt & freshly ground black pepper (to taste)
- refined coconut oil for frying (or any neutral oil)
- lemon wedges for serving
Instructions
-
Place the chopped zucchini in a colander and sprinkle with sea salt, tossing to coat. Place the colander in the sink or in a larger bowl and let it sit for 20 minutes. This will allow the zucchini to release any excess moisture.
-
While the zucchini is hanging out, stir the almond and arrowroot flours together in a medium-sized mixing bowl. Add the whisked eggs, chicken broth, minced garlic, chopped green onion, and a few dashes of sea salt and ground black pepper. Stir to combine. The mixture will be slightly thin. Set aside until the zucchini is ready.
-
Pat the zucchini dry with paper towels and add to the almond flour mixture. Add the chopped shrimp and stir to combine.
-
Add enough oil to generously cover the bottom of a large skillet. Place over medium heat. Allow the oil to heat up and then drop 2 tablespoons of the shrimp & zucchini mixture into the skillet to form each fritter. Pat the mixture down gently so they are fairly flat (do not make them too wide or they will be hard to flip). Cook a few at a time, making sure they are not touching each other in the pan.
-
Fry the fritters for 4 to 5 minutes or until the top begins to set, then flip and cook the other side until golden brown. Transfer to a paper towel-lined tray and cook the remaining fritters. Taste and sprinkle with additional sea salt and ground black pepper, only if needed. Top with additional chopped green onion and serve immediately with lemon wedges.
Disclosure: Please note that some of the links above may be affiliate links, and at no additional cost to you, I will earn a small commission if you decide to make a purchase after clicking through the link. I have personally experienced all of these products, and I recommend them because I have found them to be of superior quality. We appreciate your support.
More crowd-pleasing shrimp treats…
