These tasty prawn fritters with green onions and zucchini will disappear so fast, you won't have a chance at seconds. Made with raw prawns or shrimp (I used frozen raw prawns), eggs and gluten-free flours, these pancake-like fritters are served with a super simple spicy mayo sauce on the side. This recipe is paleo, Whole30, grain-free.
Ingredients
- 4 green onions diced (scallions, green and white parts, about 1/2 cup tightly packed)
- 1 teaspoon grated or diced ginger about 3 thin slices
- 1 garlic clove finely diced or grated
- 1/2 jalapeño pepper red could be used, go for mild heat
- 225 g prawns or shrimp, 1/2 lb. raw or frozen and thawed out
- 1/2 medium zucchini grated
- 2 eggs
- 1/2 teaspoon sea salt
- 1 teaspoon fish sauce
- A pinch of pepper
- 1/2 teaspoon gluten-free baking powder
- 1/4 cup coconut flour
- 1/4 cup cassava flour or tapioca flour
- Olive oil or coconut oil for cooking
For the sauce
- 2 tablespoons mayonnaise
- 1 tablespoon Sriracha or another hot sauce of choice
- Optional garnishes: sesame seeds extra green onions, radishes
Instructions
- Combine diced green onions, ginger, garlic and chili in a mixing bowl and set aside.
- Dice the raw prawns or shrimp into small pieces with a knife. Each shrimp into 4-5 pieces and transfer to the bowl.
- Grate the zucchini, then squeeze in batches over a bowl or a sink to get rid of some excess juice. Return the flesh to the mixing bowl. You can discard the juice or use it to make my zucchini juice shots.
- Add the eggs, season with salt, pepper and fish sauce and mix well.
- Add the baking powder and flours and combine into a thick batter.
- Heat a large skillet/frying pan over medium-high heat. Add 2-3 tablespoons of olive oil and once hot, add the batter as small pancakes to the pan (a heaped tablespoon or so per fritter). Flatten the tops with a spatula. Cook for 3 minutes each side and transfer to a plate.
- Add a little more olive oil and repeat with the remaining mixture. You should get about 12 fritters.
- In the meantime, mix the hot sauce and mayonnaise in a bowl and set aside. Prepare the garnishes if using.
- Serve the fritters with the hot mayo sauce on the side.
Notes
Whole30/Paleo: Use compliant brand sauce instead of regular Sriracha.
Flour: If no allergies or not avoiding grains, you can use 2/3 cup regular flour instead of coconut flour and cassava flour.
Serving size varies on whether you're making this as an appetizer or as part of the main. I reckon 3 fritters per person as an appetizer and 4 fritters as part of the main meal. Nutritional breakdown is per fritter with a little sauce so you can decide how many you want to have.
Nutrition
Serving: 1 fritter | Calories: 83kcal | Carbohydrates: 4g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 52mg | Sodium: 303mg | Potassium: 70mg | Fiber: 1g | Sugar: 1g | Vitamin A: 139IU | Vitamin C: 4mg | Calcium: 23mg | Iron: 0.5mg
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