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Ingredients
Shrimp and Zucchini Dumplings
- Ingredients
- 9 ozs waxy potatoes
- salt
- 6 ozs shrimp (peeled, deveined)
- 3 Zucchini (small)
- 1 garlic clove
- 2 eggs
- peppers (freshly ground)
- cayenne pepper
- 1 Tbsp lemon juice
- 34 ozs vegetable oil (for frying)
- rosemary (for garnish)
Scrub and cook the potatoes in boiling salted water for 25-30 minutes. Plunge into ice water, then peel and mash with potato masher. Place the shrimp in boiling salted water. Reduce heat and let stand for 5 minutes. Drain and let cool.
Finely chop the shrimp and mix in with the mashed potatoes. Rinse, pat dry and finely grate the zucchini. Sprinkle with salt and let drain.
Peel and finely chop the garlic. Drain zucchini and mix together with the garlic and shrimp into potato mixture. Add the eggs, salt, pepper, cayenne pepper, and lemon juice and stir to combine thoroughly.
With moistened hands, form mixture into small balls. Heat the oil in a pan and fry the balls in batches until golden brown. Drain on paper towel and garnish with rosemary. Serve immediately.
(Percentage of daily recommendation)
| Calorie | 2,269 cal. | (108 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 242 g | (209 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |