Zucchini is just starting to pop in my garden and I am beginning to see more of it at local grocers. The funny thing about zucchini is when it starts, it really can take over. I try and stay on top of it, but many times, just one day will pass, and my perfectly elongated vegetables have turned into baseball bats – yikes. Even if you don’t grow your own zucchini, you will begin to see the abundance of this vegetable everywhere and the recipes are endless, so let’s start our season with Zucchini & Ricotta Fritters with Sauteed Shrimp.
Zucchini is a versatile vegetable because you can toss it into almost any dish to add a little vibrant green kick. As for flavor – it is very mild, so it takes on the characteristics of fresh herbs and spices easily. Zucchini also add moisture to recipes, including baked goods, especially quick breads or muffins and even these fritters.
In this recipe, I use shredded zucchini and add some fresh ricotta cheese and herbs to turn it into a Italian Style fritter. The sauteed shrimp provide a succulent bite to complete the fritters perfectly. These Zucchini Ricotta Fritters with Sauteed Shrimp go nicely with a crisp Rose’ or Sauvignon Blanc and make a delightful light meal or appetizer course.
1 medium zucchini, shredded
1/2 cup fresh ricotta cheese
1 tablespoon Chia seeds
1/4 cup fresh basil, chopped
1/4 teaspoon red pepper flakes
1/2 teaspoon dried oregano
1 1/2 teaspoons salt
1/4 teaspoon black pepper
8 large shrimp, deveined, tail removed and sliced in half lengthwise
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
2 tablespoons butter
(Makes 8 Fritters)
1. In a large bowl, combine the shredded zucchini, egg, ricotta, Chia seeds, basil, red pepper flakes, oregano, salt and pepper. Stir to combine.
2. Drizzle 2 tablespoons olive oil in a saute pan over medium heat. Spoon 2 heaping tablespoons of fritter batter in the saute pan to form a round and continue with 2 more rounds. Cook the fritters on the first side until golden brown, about 3 minutes. Flip over and cook the other side for another 3 minutes. Remove the fritters and set aside, add a little more olive oil to the pan, before you begin cooking the next batch of fritters – repeat.
3. In a small bowl, toss the shrimp with the paprika, garlic powder and salt. Add the butter to the same saute pan as you cooked the fritters, and place over medium heat. When the butter is melted, saute the shrimp for 4 minutes. Remove the shrimp from the heat and place 2 shrimp on top of each fritter, along with a little drizzle of butter. Serve immediately, enjoy!