Shrimp and Zucchini Fritters with Yogurt Sauce
This healthy Shrimp and Zucchini Fritters with Yogurt Sauce recipe is a delicious way to eat your veggies! The yogurt sauce is garlicky with lemon, and the zucchini and shrimp stand out in the simple fritters and are a match made in heaven.
For the Fritters:
peeled and deveined and roughly chopped
preferably whole wheat Panko breadcrumbs (plus more if needed)
zest of one lemon
minced fresh parsley
salt and pepper
plus more if needed
for serving (optional)
For the Yogurt Sauce:
juice of one lemon
large clove garlic
Mix together all ingredients for yogurt sauce. Set aside.
Using a clean kitchen towel, squeeze out as much liquid from the grated zucchini as possible (do not use a paper towel for this as it will likely fall apart).
Combine zucchini, shrimp, eggs, breadcrumbs, salt, pepper, lemon zest, and parsley in a large bowl. Mixture should hold together well- if it seems too wet, add some more breadcrumbs.
Heat the oil in a cast iron or other heavy skillet over medium-high heat. Using a
or a 1/2 cup measure, scoop mixture into hot oil. Flatten tops slightly with a spatula.
Cook for 3 minutes, flip, and cook for another 3 minutes, or until golden brown on both sides. Remove and place on a paper towel lined plate.
Continue until all of zucchini mixture is used up, adding more oil if necessary.
Serve fritters with yogurt sauce and lemon wedges, if desired. Great on their own or in a pita pocket sandwich.
For a dairy-free recipe, use mayonnaise instead of yogurt in the sauce.