Succulent shrimp, ricotta, and zucchini noodles form crisp fritters ideal for light lunches or appetizers.
# Components:
→ Seafood & Dairy
01 - 7 oz raw shrimp, peeled, deveined, finely chopped
02 - 5.3 oz ricotta cheese
03 - 1 large egg
→ Vegetables
04 - 2 medium zucchini, spiralized into zoodles (about 2 cups)
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
# Directions:
01 - Place spiralized zucchini in a colander, sprinkle with a pinch of salt, and let rest for 10 minutes. Squeeze out excess moisture using a clean kitchen towel.
02 - In a large mixing bowl, stir together chopped shrimp, ricotta, egg, spring onions, garlic, almond flour, Parmesan, parsley, salt, pepper, red pepper flakes, and lemon zest. Fold in drained zucchini until well integrated.
03 - Heat olive oil in a large nonstick skillet over medium heat.
04 - Spoon approximately 2 tablespoons of batter per fritter into the skillet, flatten gently, and cook in batches for 3 to 4 minutes per side, until golden brown and formed throughout.
05 - Transfer cooked fritters to a plate lined with paper towels to absorb excess oil. Serve warm with additional chopped parsley or a squeeze of lemon if desired.
