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Prawn and zucchini fritters

Yields1 ServingPrep Time20 minsCook Time5 minsTotal Time25 mins

Another great Australian Prawn recipe in our low carb - low carbon series. This recipe is healthy and light on the planet (compared to any land-raised animal protein).

Prawn and zucchini fritters

 3 medium zucchinis coarsely grated (500g)
 1 tsp fine salt
 ¾ cup almond flour
 ½ red onion, chopped
 12 cooked Australian prawns, peeled and deveined, chopped, plus 8 extra prawns as topper
 ¼ cup chopped dill, plus extra to serve
 ¼ cup chopped basil, plus extra to serve
 salt and cracked black pepper
 ¼ cup vegetable oil
 thick yoghurt, extra herbs and lemon wedges to serve

For the fritters, place the zucchini in the middle of a clean cloth then wring out any excess liquid and discard.


Combine the grated zucchini with salt, eggs, flour, onion, chopped prawns, herbs, salt and pepper.


Heat a large non-stick frying pan over medium-low heat and spoon in a heaped ΒΌ cup of zucchini prawn mixture for each fritter, flattening into even rounds with the back of a spoon. Cook on each side for 2-3 minutes until golden.


Repeat with oil and remaining mixture, spacing fritters evenly apart in the pan.


Serve fritters with yoghurt, the whole prawns, extra herbs and lemon.

Serves 4.