Makes about 14 fritters
2 small to medium zucchini and/or yellow squash
1 cup fresh or frozen corn kernels
1/4 cup chopped red onion
1 can (4oz) Wild Planet Wild Pink Shrimp, drained
1/3 cup crumbled feta cheese
2 eggs, beaten
1/3 cup flour
1 Tbsp fresh chopped basil, dill or parsley, or a combination
Sea salt and pepper
2-4 Tbsp canola oil, for sautéing
Shred zucchini and/or yellow squash on the large holes of a box grater. Place in a strainer, cover with a plate and place a weight, such as a can of tomatoes, on top. Allow to drain 20 minutes.
In a medium bowl, combine drained zucchini, corn kernels, onion, shrimp, feta cheese and eggs. Stir gently to combine. Sprinkle flour and herbs into bowl, mix again to combine all ingredients. Season with salt and pepper.
Heat canola oil in medium frying pan over medium heat. Drop mixture into hot oil with large spoon, flattening to create thin fritters 2-3 inches in diameter. Cook until golden, about 2 minutes per side. Drain on paper towels, sprinkle with sea salt and serve.