Zucchini and Shrimp Fritters with Basil Aioli
Yield: 4 servings, about 12 fritters
Summer brings an abundance of zucchini in gardens and markets. This easy, quick, and delicious recipe is a wonderful way to use this vegetable.
2 medium zucchini, coarsely grated
8 ounces small shrimp, peeled, deveined, and sliced in half lengthwise
1 garlic clove, minced
1 shallot, minced
1 teaspoon lemon zest
1/2 teaspoon toasted and ground cumin seeds
1/2 teaspoon sea salt, plus more as needed
1/4 teaspoon freshly ground black pepper
1 large egg, beaten
1/2 cup unbleached all-purpose flour
1/2 teaspoon baking powder
3 tablespoons vegetable oil, plus more as needed
1 recipe Basil Aioli (recipe follows)
In a large bowl, combine zucchini, shrimp, garlic, shallot, lemon zest, cumin, salt, and pepper. Add the egg and fold to combine. Add flour and baking powder and fold until just incorporated.
Line a large plate or baking sheet with paper towels. Place a large, nonstick skillet over medium-high heat and add oil. When oil is shimmering, add about 2 tablespoons of the batter, spreading to form a 2 1/2-inch fritter. Add additional fritters, without overcrowding the pan. Fry fritters until golden-brown, turning halfway through, about 3 minutes total. Transfer cooked fritters to the prepared plate to absorb excess oil and season lightly with salt. Repeat process with remaining batter.
To serve: Arrange warm fritters on a large platter and serve with basil aioli.