Shrimp and Zucchini Fritters with Yogurt Sauce

Name: Shrimp and Zucchini Fritters with Yogurt Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 3 medium zucchini; 1/2 lb. raw shrimp; 2 eggs; 1 cup panko breadcrumbs; zest of one lemon; 2 tablespoons fresh parsley; kosher salt; black pepper; 2 tablespoons extra-virgin olive oil; Lemon wedges; 3/4 cup Greek yogurt; Juice of one lemon; 1/4 teaspoon kosher salt; 1/4 teaspoon black pepper; 1 clove garlic

User Reviews

5.0

12 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 servings
Calories
259 kcal
Course
Dinner
Cuisine
Mediterranean

Shrimp and Zucchini Fritters with Yogurt Sauce

Jacqueline Bell

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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.

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Ingredients

Servings

For the Fritters:

3 medium zucchini grated
1/2 lb. raw shrimp peeled and deveined and roughly chopped
2 eggs
1 cup panko breadcrumbs (plus more if needed)
zest of one lemon
2 tablespoons fresh parsley minced
kosher salt to taste
black pepper to taste
2 tablespoons extra-virgin olive oil plus more if needed
Lemon wedges for serving (optional)

For the Yogurt Sauce:

3/4 cup Greek yogurt
Juice of one lemon
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 clove garlic minced

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Instructions

Spread grated zucchini out on a clean kitchen towel (preferably NOT a paper towel, as they are too fragile) with a pinch of salt sprinkled on top. Allow to sit for 5 minutes for liquid to be released.
Using the kitchen towel, squeeze out as much liquid from the grated zucchini as possible.
While you are waiting for the zucchini to sit, mix together all ingredients for yogurt sauce. Set aside.
Combine squeezed out zucchini, chopped shrimp (1/2 lb.), 2 eggs, panko breadcrumbs (1 cup), kosher salt and black pepper to taste, lemon zest (from 1 lemon), and minced fresh parsley (2 tablespoons) in a large bowl. Mixture should hold together well- if it seems too wet, add some more breadcrumbs.
Heat the olive oil (2 tablespoons) in a cast iron or other heavy skillet over medium-high heat. Using a large scoop 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 the yogurt sauce and lemon wedges, if desired. Great on their own or in a pita pocket sandwich.

Equipments used:

Notes

The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.

Nutrition Information

Show Details

Calories 259kcal (13%) Carbohydrates 17g (6%) Protein 22g (44%) Fat 11g (17%) Saturated Fat 2g (10%) Cholesterol 227mg (76%) Sodium 754mg (31%) Potassium 553mg (16%) Fiber 2g (8%) Sugar 6g (12%) Vitamin A 581IU (12%) Vitamin C 32mg (36%) Calcium 190mg (19%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 259 kcal

% Daily Value*

Calories	259kcal	13%
Carbohydrates	17g	6%
Protein	22g	44%
Fat	11g	17%
Saturated Fat	2g	10%
Cholesterol	227mg	76%
Sodium	754mg	31%
Potassium	553mg	12%
Fiber	2g	8%
Sugar	6g	12%
Vitamin A	581IU	12%
Vitamin C	32mg	36%
Calcium	190mg	19%
Iron	3mg	17%