Ingredients:
- 500g Zucchini, coarsely grated
- 120g All-purpose flour
- 2 Large eggs, lightly beaten
- 30g Scallions, finely sliced
- 5g Baking powder
- 3g Sea salt
- 60ml Grapeseed oil
- 450g Large shrimp, peeled and deveined
- 60ml Extra virgin olive oil
- 6 Cloves garlic, thinly sliced
- 2g Red chili flakes
- 15ml Fresh lemon juice
- 5g Fresh parsley, chopped
- 240ml Full-fat Greek yogurt
- 1/2 English cucumber, grated and squeezed dry
- 2 Cloves garlic, minced
- 15ml Fresh dill, chopped
Instructions:
- Grate the zucchini and toss with sea salt. Let sit for 10 minutes to allow for osmotic moisture extraction.
- Wrap zucchini in cheesecloth and squeeze out all excess liquid. In a bowl, fold in grated cucumber, minced garlic, and dill into the Greek yogurt. Chill the tzatziki until serving.
- In a cast-iron skillet, heat olive oil over medium-low. Infuse with sliced garlic and chili flakes until fragrant. Increase heat to high, add shrimp in a single layer, and sear for 90 seconds per side. Finish with lemon juice and parsley.
- Combine dried zucchini, eggs, scallions, flour, and baking powder to form a thick batter.
- Heat grapeseed oil in a non-stick pan over medium-high. Fry tablespoons of batter for 2-3 minutes per side until golden and rigid. Drain on a wire rack.