- Prep: –
- Cook Time: 4 min
- Total: 4 min
- Serving: About 14 pancakes
Made with sustainable wild pink shrimp (a delicious low fat, low calorie source of protein) and zucchini (a good source of vitamin A, lutein, folate, and potassium), this recipe is easy to make and works great for a simple at home dinner or holiday party appetizer.
Recipe courtesy of Wild Planet Foods.
- 2 small to medium zucchini and/or yellow squash
- 1 cup fresh or frozen corn kernels
- 1/4 cup chopped red onion
- 1 can Wild Planet Wild Pink Shrimp, drained
- 1/3 cup crumbled feta cheese
- 2 eggs, beaten
- 1/3 cup flour
- 1 tablespoon fresh chopped basil, dill, parsley, or a combination
- Sea salt and freshly ground pepper, to taste
- 2 to 4 tablespoons canola oil, for sautéing
- Shred zucchini and/or yellow squash on the large holes of a box grater. Place in a strainer, cover with a plate and place a weight, such as a can of tomatoes, on top. Allow to drain 20 minutes.
- In a medium bowl, combine drained zucchini, corn kernels, onion, shrimp, feta cheese, and eggs. Stir gently to combine. Sprinkle flour and herbs into bowl, mix again to combine all ingredients. Season with salt and pepper.
- Heat canola oil in medium frying pan over medium heat. Drop mixture into hot oil with a large spoon, flattening to create pancakes 2- to 3-inches in diameter. Cook until golden, about 2 minutes per side. Drain on paper towels, sprinkle with sea salt and serve.