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.
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 green jalapeno chili (red could be used, go for mild heat)
225 g / 0.5 lb raw prawn or shrimp meat (or frozen and thawed out)
1/2 medium zucchini, grated
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
- Combine diced green onions, ginger, garlic and chili in a mixin 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.
Whole30/Paleo: Use compliant brand sauce insted of regular Sriracha, such as this.
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. Nutrition breakdown is per fritter with a little saue so you can decide how many you want to have.
Keywords: Shrimp, Scallions, Japanese, Korean, Pancakes