# Components:
→ Vegetables
01 - 2 medium zucchinis, coarsely grated (about 2 cups)
02 - 2 green onions, finely sliced
03 - 2 cloves garlic, minced
→ Seafood
04 - 7 ounces raw shrimp, peeled, deveined, and chopped
→ Dairy
05 - 1 cup sharp cheddar cheese, grated
06 - 2 large eggs
→ Dry Ingredients
07 - 2/3 cup all-purpose flour
08 - 1 teaspoon baking powder
→ Seasonings
09 - 1 teaspoon salt
10 - 1/2 teaspoon freshly ground black pepper
11 - 1/2 teaspoon smoked paprika
→ For Frying
12 - 3 to 4 tablespoons vegetable oil
# Directions:
01 - Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible.
02 - In a large mixing bowl, blend together zucchini, chopped shrimp, grated cheddar cheese, green onions, and minced garlic until evenly distributed.
03 - In a separate bowl, whisk the eggs thoroughly. Incorporate flour, baking powder, salt, pepper, and smoked paprika, mixing until a smooth batter forms.
04 - Add the egg and flour mixture to the zucchini and shrimp mixture. Stir gently just until combined, taking care not to overmix for optimal fritter texture.
05 - Pour vegetable oil into a large non-stick skillet and heat over medium setting until shimmering.
06 - Scoop approximately 2 heaping tablespoons of batter per fritter into the hot pan, spacing evenly. Flatten each fritter slightly with a spatula.
07 - Cook the fritters for 2 to 3 minutes per side or until the exterior is golden and the center cooked through. Drain on paper towels to remove excess oil.
08 - Arrange the fritters on a serving platter and present while hot, accompanied by your preferred dipping sauce.
