Green Vegetable and Shrimp Fritters
10 servings
25 minutes
Vegetable and shrimp pancakes are an exquisite combination of tender seafood and fresh vegetables, creating a light and aromatic dish. Their origin can be traced to European cuisine, where simplicity of preparation and harmony of flavors are valued. Soft, airy pancakes are filled with the freshness of broccoli, asparagus, and zucchini, while shrimp add a refined sweetness and a marine touch. This dish is perfect for a light dinner or festive table, pairing well with yogurt or herb-based sauces. It is rich in vitamins and protein, making it healthy and nutritious. It is wonderfully served as a standalone dish or as a side to fish and fresh salad.
1
Divide the broccoli into florets.
- Broccoli cabbage: 1 piece
2
Boil broccoli and asparagus.
- Broccoli cabbage: 1 piece
- Green asparagus: 1 bunch
3
Chop the vegetables.
- Broccoli cabbage: 1 piece
- Green asparagus: 1 bunch
- Zucchini: 2 pieces
4
Cut the shrimp.
- Small peeled boiled shrimps: 100 g
5
Mix vegetables, shrimp, egg, and flour until a homogeneous mass is obtained.
- Broccoli cabbage: 1 piece
- Green asparagus: 1 bunch
- Zucchini: 2 pieces
- Small peeled boiled shrimps: 100 g
- Wheat flour: 0.5 glass
- Chicken egg: 1 piece
6
Prepare pancakes and fry them in vegetable oil.
- Vegetable oil: 7 tablespoons