Shrimp and zucchini balls with caper cream

Marinating • 1 hour

ServeS 6–8

Ingredients:

1 ¼lb (550g) raw shrimp, shelled, deveined, and finely chopped

9oz (250g) zucchini, coarsely grated

1 garlic clove, crushed through a press

2 tbsp finely chopped flat-leaf parsley

grated zest and juice of 1 small lemon

2 large eggs, lightly beaten

9fl oz (250ml) sour cream

1 tbsp capers, rinsed, gently squeezed dry, and chopped

1 tbsp finely chopped dill

2 cups olive oil, for frying

sea salt and freshly ground black pepper

Method:

1 In a bowl, combine the shrimp, zucchini, garlic, parsley, lemon zest and juice, and eggs. Season with salt and pepper. Mix well by hand until blended. Cover with plastic wrap, and refrigerate for 1 hour.

2 Meanwhile, combine the sour cream, capers, and dill in a small bowl, and season with black pepper. Stir until just until blended, cover with plastic wrap, and refrigerate until needed.

3 Pour the oil into a heavy wide frying pan over medium-high heat. Spoon 1 heaping tablespoon of the shrimp mixture into the palm of your hand, and roll into a ball about the size of a walnut. Continue until all the mixture has been used. When the oil is hot, gently drop the balls into the oil using a slotted spoon. Fry for 4–5 minutes on each side until golden brown all over, turning gently as you go. Do not overcrowd the pancook in batches if necessary. Remove from the pan using the slotted spoon, and drain on paper towels.

4 To serve, arrange the shrimp and zucchini balls on a serving platter with a small bowl of the caper cream, and let your guests help themselves.

Shrimp and zucchini balls with caper cream