In memory of my adopted mother Iride
In England, a zuccini is an aborigine.
I fell in love with Zuccini fritters from day one in Iride’s kitchen.
Iride died last year, and I propose a menu here with king size prawns to commemorate a king size lady.
8 large fresh or frozen prawns with tails
¼ cup finely chopped white onion
Prep 30 mins Ready In 1 h 10 m
Thaw prawns. Peel and devein them, leaving tails intact if desired.
For marinade, combine 1 tsp of orange peel, 3 tblsp of the orange juice, brown sugar, parsley, and ¼ tsp of the ginger in a medium bowl.
Add the prawns, toss to coat.
Cover and marinate in refrigerator for 30 mins.
Meanwhile, prepare dipping sauce.
Whisk together yogurt, the remaining 1 tsp orange peel, the remaining 2 to 3 tsp orange juice, and the remaining ⅛ tsp ginger.
Drain the prawns, discarding the marinade.
Thread four prawns onto each of two skewers (see Tip), leaving ¼ inch between pieces.
Meanwhile, combine zucchini and salt in a medium bowl; let stand for 30 minutes.
Drain excess liquid from zucchini. Stir in bell pepper, onion, egg, crackers, and garlic powder.
For charcoal or gas grill, place the skewers on the rack of a covered grill directly over medium heat. Grill for 5 to 8 minutes or until the prawn are opaque, turning once.
Remove from the grill and keep warm.
Heat oil in a very large nonstick skillet over medium heat. Spoon the zucchini mixture into the hot oil to form four mounds. Pressing down lightly with the back of a spoon, flatten each mound into a cake about 3 inches in diameter.
Cook for 4 to 6 minutes or until golden brown, turning once halfway through cooking time.
To serve, place two fritters and one prawn skewer on each of two serving plates. If desired, sprinkle feta cheese over the fritters. Serve with the reserved dipping sauce.