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Shrimp Appetizer zucchini fritters @CocoaandLavender

Zucchini and Shrimp Fritters, Saffron Mayonnaise

Crispy fried zucchini and shrimp fritters topped with a fresh and creamy saffron mayonnaise.
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Course Appetizer, Starter Course
Cuisine French, Provencal
Servings 4 people


Zucchini and Shrimp Fritters

  • 8 oz small zucchini
  • Salt
  • 8 oz raw shrimp peeled and deveined
  • 1 large Egg
  • 2 tbsp Flour
  • 2 tbsp Milk
  • 1 tbsp chopped fresh tarragon
  • olive oil for frying
  • 3-4 tbsp saffron mayonnaise for garnish
  • 3-4 chopped fresh chives for garnish

Saffron Mayonnaise

  • 1 large Egg
  • 2 tsp Lemon juice
  • 1 1/2 tsp Dijon Mustard
  • 1 tsp compacted saffron threads
  • 3 tbsp Extra virgin olive oil
  • 1/2 tsp Salt
  • 1/4 tsp Freshly ground pepper preferably white pepper
  • 1 cup Canola Oil


Zucchini and Shrimp Fritters

  • Grate the zucchini using the large holes of a box grater into a colander lined with a linen towel.
  • Sprinkle with a little salt, toss, sprinkle with more salt, and toss again.
  • Set aside for 10 minutes to sweat.
  • Dice the shrimp, and set aside.
  • In a medium bowl, blend together the egg, flour, and milk.
  • Using the linen towel, squeeze the zucchini to release the accumulated water.
  • Add the zucchini to the egg batter along with the diced shrimp and the chopped tarragon.
  • Using a large nonstick skillet, heat 2 tablespoons oil over medium-high heat.
  • Use a tablespoon to make the fritters, dolloping them directly into the heated oil as you go.
  • Flatten them with the back of the spoon. Do not overcrowd the pan.
  • Cook for 2 minutes per side, or until deep golden brown.
  • Remove fritters to paper towels to remove any excess oil, then serve on a decorative platter.
  • Top each with a small dab of saffron mayonnaise, and sprinkle with a few chopped chives.
  • Wipe the skillet clean and repeat the process with new oil and any remaining batter.

Saffron Mayonnaise

  • In the bowl of a food processor fitted with the steel blade, combine the egg, lemon juice, mustard and saffron.
  • Pulse to combine and let sit a minute.
  • Add the olive oil, salt, and pepper and pulse again to mix.
  • Then, with the machine running, slowly and in a very steady stream no wider than 1/8-inch, pour in the canola oil.
  • By the time the oil is used up, you should have a perfect mayonnaise.
    saffron mayonaise @cocoaandlavender
  • You will need a couple of tablespoons for this recipe.


The saffron mayo can be used right away, but if refrigerated for a few hours or overnight, the flavors will meld and seem richer.
Refrigerate the remainder for another use (it makes a great egg, potato, shrimp, or chicken salad).
Makes 1 1/2 cups.
Tried this recipe?Let us know how it was!