I came across this recipe while spending some down-time on Pinterest …searching for a specific seafood chowder recipe. Even though it tends to be addictive, you gotta love Pinterest. You just never know what might pop up and catch your eye. Like this one. In my family, we have some gluten-free folks and then there are a few that follow the low-carb plan. But, truth be told …everyone loves seafood and if it’s fried, it’s a sure winner.
This recipe does call for a full cup of flour but it’s not so bad considering the fact that half of that is almond flour. While we’re on the subject of flour, I’ve found that there can be quite a difference in the texture of various brands of almond flour. For this recipe, I use Bob’s Red Mill Super-Fine Natural Almond Flour and the texture of each fritter is perfect.
If you prefer to make this for your vegetarian family members, use vegetable stock or broth in place of the chicken broth. An easy fix.
Once the shrimp pieces are added to the batter, you’re ready to fry up the fritters. No need to let the batter sit. You’ll find that the batter itself is very thin. Not to worry. Once it is ladled into the hot oil, the fritter will form and hold together nicely.
These are best enjoyed right from the oven served with your favorite dipping sauce. They’re especially tasty when dipped in cocktail sauce. If you are planning to enjoy them later on, I would suggest reheating them in a 325°F oven for just a few minutes to revive their slight “crunch.”
shrimp & zucchini fritters (low carb & gluten free)
Adapted from The Paleo Cupboard
- 1 large zucchini, peeled & diced into 1/2" pieces (about 12.5 ounces)
- 1/2 cup super-fine almond flour
- 1/2 cup arrowroot powder/flour (or cornflour)
- 2 large eggs, whisked
- 1/2 cup chicken broth or stock (or vegetable stock)
- 1 garlic clove, minced
- 1/2 cup green onions, finely chopped (plus more for garnish)
- 3/4 pound shrimp, peeled & deveined, chopped into small 1/2" pieces
- sea salt & freshly ground black pepper (to taste)
- refined coconut oil for frying (or any neutral oil)
- lemon wedges for serving
Place the chopped zucchini in a colander and sprinkle with sea salt, tossing to coat. Place the colander in the sink or in a larger bowl and let it sit for 20 minutes. This will allow the zucchini to release any excess moisture.
While the zucchini is hanging out, stir the almond and arrowroot flours together in a medium-sized mixing bowl. Add the whisked eggs, chicken broth, minced garlic, chopped green onion, and a few dashes of sea salt and ground black pepper. Stir to combine. The mixture will be slightly thin. Set aside until the zucchini is ready.
Pat the zucchini dry with paper towels and add to the almond flour mixture. Add the chopped shrimp and stir to combine.
Add enough oil to generously cover the bottom of a large skillet. Place over medium heat. Allow the oil to heat up and then drop 2 tablespoons of the shrimp & zucchini mixture into the skillet to form each fritter. Pat the mixture down gently so they are fairly flat (do not make them too wide or they will be hard to flip). Cook a few at a time, making sure they are not touching each other in the pan.
Fry the fritters for 4 to 5 minutes or until the top begins to set, then flip and cook the other side until golden brown. Transfer to a paper towel-lined tray and cook the remaining fritters. Taste and sprinkle with additional sea salt and ground black pepper, only if needed. Top with additional chopped green onion and serve immediately with lemon wedges.