Shrimp and Easy Zucchini Fritters

When you live in an apartment, on the top floor, without central A/C... sometime you don't feel like doing anything. We're still waiting on our house to be appraised, and fingers crossed, we will hopefully be in there by the end of July. We're getting antsy for the appraisal to go through, and are nervous since it hasn't been the easiest process so far with the sellers. We definitely don't want to start the house search from scratch when it took us so long to finally land on this house. But alas, all we can so is hurry up and wait.

It's another record hot spring here in Ohio so far, and window units only do so much to cool my apartment down. They for sure don't reach the kitchen with the cool air. The last thing you want to do is be standing by a hot stove/oven for a half hour making dinner. Enter zucchini fritters. They are one of the easiest, quick cooking recipes you can make. They even are delicious for breakfast with some dippy eggs on top! It's zucchini season right now, so I picked up an armload of them from the farmers market, so be prepared to see a lot of zucchini recipes. I'll get my zucchini "bread" oatmeal up on here soon, so be on the lookout for that.

What you'll need...

  • 1 medium zucchini (about 200g)
  • 1 egg
  • 1/4 cup breadcrumbs
  • 1 garlic scape finely chopped OR 1/2 tablespoon minced garlic
  • 2 teaspoons (10g) shredded parmesan cheese (optional)
  • 3 oz shrimp, peeled and deveined (you can buy them like this already done)
  • 1 tablespoon oil of your choice
  • Creole seasoning
  • Food processor
  1. Cut the zucchini into smaller chunks and put through the food processor until chopped, but not pureed (keep an eye on it, it's best to just pulse it rather than letting it run). Remove and put into a bowl. Add the egg, breadcrumbs, garlic scape/garlic and parmesan cheese (I highly recommend it! But it's not necessary). Mix thoroughly.
  2. Heat the oil in a pan on medium heat until the oil is hot. Make 4 dollops, using all of the mixture, into the oil. Cook on both sides for about 5 minutes each. You want the first side cooked long enough for them to be firm in order to be flippable. Remove from pan once firm and both sides are dark brown. Keep the heat going on the pan.
  3. With a still hot pan, toss in the shrimp and sprinkle with creole seasoning int he leftover oil. Cook 5 or so minutes until done, opaque, pink and firm. (The USDA says 145 degrees Fahrenheit).
  4. Top the zucchini fritters with the shrimp and enjoy. I low to add a dash of hot sauce or sriracha to the dish.

**This recipe serves one, multiply as needed!

Macros: 20g of Fat, 25g of Carbohydrates, 33g of Protein, 412 Calories. With the cheese: 23g of Fat, 26 g of Carbohydrates, 37g of Protein, 459 Calories (these are approximate and may vary due to preparation type, food variety, etc)