While I’m enjoying the sun, the heat and the beach and creating beautiful memories with my two boys, here a quick but super duper appetizer to enjoy the Italian summer to the fullest!
Fried Zucchini Shrimp Balls
makes 20 balls
4 zucchini (medium size)
15 fresh shrimps
20 zucchini flowers
handful parsley (finely chopped)
3 tbsp 00 flour
salt, pepper to taste
Grate the zucchini. Take out the centre of each zucchini flower and throw this away. Cut the zucchini flowers in small pieces.
Clean the shrimps: devein the shrimp by peeling the shell from it. Use a knife to make a shallow slit along the back from the head end to the tail end. Look for the black sand vein that runs along the center of the back. If the vein is there, use the tip of the knife to carefully remove and discard it. Wash them under cold running water. Cut them in smaller pieces.
In a large bowl, using a wooden spoon, combine grated zucchini, zucchini flowers, shrimps, eggs, parsley, flour, salt and pepper.
Heat sunflower oil in a deep skillet until hot. Deep-fry the zucchini shrimp balls in batches, turning them constantly, until golden brown (3 to 4 minutes). Remove with a slotted spoon and transfer to paper towels.