Zucchini Cakes With Lemon Shrimp - cooking recipe

Ingredients

4 medium zucchini, grated
7 oz Yukon Gold potatoes, grated
2 None corn on the cob, kernels removed
2 None eggs, lightly beaten
1/3 cup self-rising flour
1/2 tsp baking soda
None None Vegetable oil, for frying
1 1/2 lbs large shrimp (60 shrimp), peeled and deveined, with tails on
1 tsp grated lemon peel
1 tbsp plus 2 tsp olive oil
2 cups baby lettuce leaves
1 None green onion, thinly sliced diagonally
2 tsp lemon juice

Preparation

Preheat the oven to 250\u00b0F.
Using a clean tea towel, squeeze excess liquid from zucchini and potatoes until as dry as possible. Combine zucchini, potatoes, corn kernels, egg, flour and baking soda in a large bowl. Season with salt and black pepper.
Heat a little vegetable oil in a large nonstick skillet on medium heat. Drop rounded tablespoons of zucchini mixture into pan, pressing down slightly with the back of a spoon. Cook until browned on both sides and cooked through.
Transfer to a baking pan and place in the oven to keep warm. Heat additional oil and cook remaining zucchini mixture, until you have 30 cakes.
Mix shrimp, lemon peel and 1 tbsp of the olive oil in a large bowl. Season with salt and pepper. Heat the same skillet on high heat. Cook shrimp, turning, until they change color and are just cooked through.
Combine remaining 2 tsp olive oil, lettuce, green onion, lemon juice and a little salt and pepper in a large bowl; toss gently. Serve each zucchini cake topped with 2 shrimp and salad.