Description
These Shrimp and Zucchini Pancake Pockets are a crispy, savory delight! Packed with fresh zucchini, succulent shrimp, and vibrant veggies, they’re perfect as an appetizer, snack, or light meal. Quick to prepare and irresistibly delicious, they’ll become a favorite in no time.
Ingredients
- 1 large zucchini
- 200g shrimp (peeled and deveined)
- 1 green onion, finely chopped
- 1 small onion, finely diced
- 1 carrot, julienned
- 1 egg
- 2 tablespoons flour
- Salt, to taste
- Pepper, to taste
- Vegetable oil, for frying
Instructions
-
Prepare the Zucchini:
- Shred the zucchini using a grater.
- Place it in a colander, sprinkle with a pinch of salt, and let sit for 10 minutes to release moisture.
- Squeeze out excess water using your hands or a clean cloth.
-
Prepare the Shrimp:
- Peel, devein, and chop the shrimp into small pieces.
-
Combine Ingredients:
- In a large mixing bowl, combine the shredded zucchini, chopped shrimp, green onion, diced onion, and julienned carrot.
- Add the egg, flour, salt, and pepper. Mix thoroughly until the mixture holds together.
-
Form the Pancake Pockets:
- Heat a non-stick skillet over medium heat with a thin layer of vegetable oil.
- Scoop about 2 tablespoons of the mixture into the skillet, flattening each into small, round pancakes.
-
Cook the Pancakes:
- Fry for 3–4 minutes on each side until golden brown and crispy. Adjust heat as needed to avoid burning.
- Transfer the cooked pancakes to a paper towel-lined plate to remove excess oil.
-
Serve:
- Serve warm with your favorite dipping sauce or a crisp side salad.
Notes
- Ensure the zucchini is well-drained to avoid a soggy mixture.
- For extra flavor, add a pinch of garlic powder or grated ginger to the batter.
- These pancakes can be stored in the refrigerator for up to 3 days or frozen for up to a month. Reheat in a skillet or oven to restore crispiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Snack
- Method: Pan-frying
- Cuisine: Fusion