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Ingredients
Spread
4 ounces cream cheese
4 grape leaves in brine from jar, drained
1 tablespoon fresh lemon juice
Fritters
1/2 cup all purpose flour
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon baking soda
1/8 teaspoon ground nutmeg
1 3/4 cups coarsely grated zucchini (about 1 medium)
1/4 cup chopped fresh Italian parsley
1 tablespoon chopped fresh chives
3 tablespoons (about) extra-virgin
olive oil
12 cooked large shrimp, peeled,
deveined
Additional fresh lemon juice
Grated lemon peel
Preparation
For spread:
Blend cream cheese, grape leaves, and lemon juice in mini processor until grape
leaves are minced and mixture is blended. Season spread to taste with salt and
pepper. Can be made 1 day ahead. Transfer spread to small bowl. Cover and
refrigerate. Bring spread to room temperature before using.
For fritters:
Whisk first 5 ingredients in medium bowl to blend. Mix in zucchini, parsley, and
chives. Let stand until batter becomes moist, about 15 minutes. Using wet hands,
shape by rounded tablespoonfuls into twelve 2-inch-diameter patties; place on
foil.
Heat 2 tablespoons oil in heavy
large skillet over medium-high heat. Add about half of patties. Sauté until
cooked through, browned, and crisp, about 3 minutes per side. Transfer to
platter. Repeat with remaining patties, adding more oil, if needed.
Spread heaping teaspoon grape-leaf
spread on each fritter. Top each with 1 shrimp. Sprinkle fritters with lemon
juice, then lemon peel, and serve.
Makes 12.
Appetizer Recipes |
