Also, HAPPY EARTH DAY! Not only is this a budget-friendly recipe, but it’s also earth-friendly. One of my favorite things to do for the environment is to eat less meat. I’m not a vegetarian, but skipping meat or limiting it can really have an impact. These are meat free, and they stretch out just a half a pound of shrimp (wild caught) for four servings. I’ve made fritters in the past… scratch that. ATTEMPTED to make fritters in the past. I’ve had them fall apart into a mushy mess, or added WAY too much oil to the pan when they seemed to not want to stay together. I was never very successful, but I wanted to be. Every time I came across a photograph of zucchini fritters on Pinterest I was practically trying to eat them off the computer screen. This time, I got it right!
Here are a few tricks to making fritters that won’t fall apart and that don’t use too much oil.
Time-Saving Tricks: You can make the mixture for these fritters ahead of time and keep in the refrigerator for a day or two. I recommend waiting to add the salt until just before cooking, since salt will draw out even more liquid from the zucchini. Serving Suggestions: These are SO versatile. They are great on their own topped with the sauce with a side salad, or stuffed in whole wheat pita pocket sandwiches smothered in the sauce. Or, serve them for brunch topped with a poached egg. Make them smaller for a fun appetizer, or make them bigger to serve on burger buns. Make a big batch and eat the leftovers all week long for lunch! Thanks Cooking Light for the inspiration- check out their Zucchini and Shrimp Cakes from their latest issue here. Recipe for Shrimp and Zucchini Fritters with Yogurt Sauce below!
