Skip to main content
Coles

Zucchini fritters with lemon prawns

Skip to IngredientsSkip to Method
  • High in protein
  • No added sugar
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • 1 serve veg or fruit

Fall in love with our Zucchini Fritter recipe accompanied by succulent Lemon Prawns, a yummy blend of crispy zucchini goodness and zesty, perfectly cooked prawns.

  • Serves10, as a starter
  • Cook time20 minutes
  • Prep time20 minutes
Zucchini fritters with lemon prawns

Ingredients

  • 4 (about 650g) medium zucchini, coarsely grated
  • 2 free-range eggs, lightly whisked
  • 2 tbs plain flour
  • 1/4 cup (60ml) olive oil
  • 500g pkt I&J Frozen Raw Prawns Tails On, thawed
  • 250g crème fraîche
  • 2 tsp horseradish cream
  • Olive oil, extra, to serve
  • Spring onion curls, to serve
  • Dill sprigs, to serve
  • Lemon wedges, to serve

Nutritional information

Per Serve: Energy: 814kJ/195 Cals (9%), Protein: 10g (20%), Fat: 16g (23%), Sat Fat: 7g (29%), Carb: 4g (1%), Sugar: 2g (2%), Dietary Fibre: 1g (3%), Sodium: 351mg (18%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Squeeze excess liquid from zucchini. Discard the liquid. Place the zucchini in a medium bowl with the egg and flour. Stir to combine. Season.

  2. Step 2

    Heat 2 tbs oil in a large frying pan over medium heat. Add four 1/4-cup (60ml) portions of the zucchini mixture to the pan. Cook for 3 mins each side or until golden brown and cooked through. Transfer to a plate and cover with foil to keep warm. Repeat, in 2 more batches, with remaining oil and zucchini mixture.

  3. Step 3

    Meanwhile, heat a barbecue grill or chargrill on high. Pat prawns dry with paper towel. Cook prawns for 2-3 mins each side or until charred and cooked through. Transfer to a plate and cover with foil to keep warm.

  4. Step 4

    Whisk crème fraîche and horseradish  cream in a small bowl until stiff peaks form. Drizzle with extra oil. Season.

  5. Step 5

    Divide fritters among serving plates with prawns. Season with pepper and serve with crème fraîche mixture, spring onion, dill and lemon wedges.

Recipe tip

COOK. STORE. SAVE.
Use it up:
Not sure what to do with the remaining horseradish cream? As well as with prawns, it’s a delicious match for beef, pork and potato dishes, too.


Plan ahead: To shorten your growing to-do list before Christmas, stock your freezer with frozen cooked prawns you can quickly add to easy mains or entrees like these

Zucchini fritters with lemon prawns

Zucchini fritters with lemon prawns
  • Serves10, as a starter
  • Cook time20 minutes
  • Prep time20 minutes
Ingredients
  • 4 (about 650g) medium zucchini, coarsely grated
  • 2 free-range eggs, lightly whisked
  • 2 tbs plain flour
  • 1/4 cup (60ml) olive oil
  • 500g pkt I&J Frozen Raw Prawns Tails On, thawed
  • 250g crème fraîche
  • 2 tsp horseradish cream
  • Olive oil, extra, to serve
  • Spring onion curls, to serve
  • Dill sprigs, to serve
  • Lemon wedges, to serve
    Description

    Fall in love with our Zucchini Fritter recipe accompanied by succulent Lemon Prawns, a yummy blend of crispy zucchini goodness and zesty, perfectly cooked prawns.

    Method
    1. Step 1

      Squeeze excess liquid from zucchini. Discard the liquid. Place the zucchini in a medium bowl with the egg and flour. Stir to combine. Season.

    2. Step 2

      Heat 2 tbs oil in a large frying pan over medium heat. Add four 1/4-cup (60ml) portions of the zucchini mixture to the pan. Cook for 3 mins each side or until golden brown and cooked through. Transfer to a plate and cover with foil to keep warm. Repeat, in 2 more batches, with remaining oil and zucchini mixture.

    3. Step 3

      Meanwhile, heat a barbecue grill or chargrill on high. Pat prawns dry with paper towel. Cook prawns for 2-3 mins each side or until charred and cooked through. Transfer to a plate and cover with foil to keep warm.

    4. Step 4

      Whisk crème fraîche and horseradish  cream in a small bowl until stiff peaks form. Drizzle with extra oil. Season.

    5. Step 5

      Divide fritters among serving plates with prawns. Season with pepper and serve with crème fraîche mixture, spring onion, dill and lemon wedges.