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Recipes

Shrimp with Zucchini Fritters and Grape-Leaf Spread

By Susanna HoffmanPhotography by Gary Moss

Recipe information

  • Yield

    Makes 12 Servings

Ingredients

Spread

4

ounces cream cheese

4

grape leaves in brine from jar, drained

1

tablespoon fresh lemon juice

Fritters

1

/2 cup all purpose flour

3

/4 teaspoon salt

1

/4 teaspoon ground black pepper

1

/4 teaspoon baking soda

1

/8 teaspoon ground nutmeg

1

3/4 cups coarsely grated zucchini (about 1 medium)

1

/4 cup chopped fresh Italian parsley

1

tablespoon chopped fresh chives

3

tablespoons (about) extra-virgin olive oil

12

cooked large shrimp, peeled, deveined

Additional fresh lemon juice

Grated lemon peel

Need to make a substitution?

Preparation

  1. For spread

    Step 1

    Blend cream cheese, grape leaves, and lemon juice in mini processor until grape leaves are minced and mixture is blended. Season spread to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Transfer spread to small bowl. Cover and refrigerate. Bring spread to room temperature before using.

  2. For fritters

    Step 2

    Whisk first 5 ingredients in medium bowl to blend. Mix in zucchini, parsley, and chives. Let stand until batter becomes moist, about 15 minutes. Using wet hands, shape by rounded tablespoonfuls into twelve 2-inch-diameter patties; place on foil.

    Step 3

    Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add about half of patties. Sauté until cooked through, browned, and crisp, about 3 minutes per side. Transfer to platter. Repeat with remaining patties, adding more oil, if needed.

    Step 4

    Spread heaping teaspoon grape-leaf spread on each fritter. Top each with 1 shrimp. Sprinkle fritters with lemon juice, then lemon peel, and serve.

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