Mediterranean Appetizers
Shrimp fritters are loaded with fresh herbs and spices, then quickly pan-fried for a crispy exterior. Gluten- and dairy-free, they make a great addition to a party line-up or an easy dinner at home.
Servings: 4 as a main, 8 as an appetizer
Ingredients
- 1 small yellow onion, quartered
- 1 cup fresh flat-leaf parsley (leaves and tender stems)
- 1/4 cup fresh dill fronds
- 4 large garlic cloves
- 1 pound small shrimp, thawed if frozen, peeled, deveined, and tails removed
- Kosher salt
- Freshly ground black pepper
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon Aleppo pepper flakes
- 1 tablespoon chickpea flour
- 1 large egg
- 1/2 cup grapeseed oil or other neutral-tasting oil, plus more as needed
- Lemon wedges, to serve
- Tahini Sauce (optional)
- Tzatziki Sauce (optional)
Instructions
- Chop the aromatics. In the bowl of a large food processor fitted with the multipurpose blade, combine the onion, parsley, dill, and garlic. Pulse a few times until the onion is finely chopped.
- Make the shrimp kofta mixture. Add the shrimp and about 3/4 teaspoon each salt and black pepper, along with the coriander, cumin, paprika, and Aleppo pepper. Place the lid on the processor and pulse again, until the mixture is well combined and the shrimp is the texture of wet meatball mixture.
- Mix in the flour and egg. Transfer the shrimp mixture to a medium bowl. Add the chickpea flour and the egg and mix with a wooden spoon until well incorporated.
- Fry the shrimp kofta. Line a large plate with paper towels. In a large skillet, heat the oil over medium-high heat until it shimmers. Carefully spoon portions of the shrimp mixture (about 2 tablespoons each) into the oil. Do not crowd the pan; do this in batches and add more oil, if you need to. You should have about 16 koftas. Fry the kofta on one side until golden brown, then turn over to cook until the other side is also golden brown, 3 to 4 minutes total. Transfer the kofta to the paper towel–lined plate as they finish cooking.
- Finish and serve. Place the kofta on a serving platter and serve hot or warm with lemon wedges and your choice of sauce for drizzling or dipping.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the spices and Aleppo pepper used in this recipe.
- Storage: If you happen to have any leftovers (which is rare with these shrimp kofta!), let them cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days. To reheat, pop them in a 350°F oven or air fryer for a few minutes until warmed through and crisp again. Avoid the microwave, which can make them rubbery.
- Nutritional information is based on 4 main servings.
Nutrition
Calories: 370.4kcal | Carbohydrates: 7.6g | Protein: 18.5g | Fat: 30g | Saturated Fat: 3.2g | Polyunsaturated Fat: 19.6g | Monounsaturated Fat: 5.1g | Trans Fat: 0.01g | Cholesterol: 183.8mg | Sodium: 675.3mg | Potassium: 337.5mg | Fiber: 1.7g | Sugar: 1.6g | Vitamin A: 1955.9IU | Vitamin C: 25.5mg | Calcium: 114.1mg | Iron: 2.1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
