# Components:
→ Seafood & Dairy
01 - 7 oz raw shrimp, peeled, deveined, and 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 salt, and allow to rest for 10 minutes to extract excess liquid. Squeeze out moisture using a clean kitchen towel.
02 - In a large mixing bowl, combine chopped shrimp, ricotta, egg, spring onions, garlic, almond flour, Parmesan, parsley, salt, pepper, red pepper flakes, and lemon zest. Add the drained zucchini zoodles and stir until evenly incorporated.
03 - Warm olive oil in a large nonstick skillet over medium heat.
04 - Portion approximately 2 tablespoons of batter for each fritter into the skillet, flatten gently. Sauté in batches for 3–4 minutes per side, or until golden and thoroughly cooked.
05 - Transfer fritters to a plate lined with paper towels to absorb excess oil. Serve warm, garnished with fresh parsley or a squeeze of lemon if preferred.
