Zucchini Cakes With Lemon Shrimp

• 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

1. Preheat the oven to 250u0b0F.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

zucchini, potatoes, corn, eggs, flour, baking soda, vegetable oil, shrimp, lemon peel, olive oil, baby lettuce leaves, green onion, lemon juice

Taken from recipes-plus.com/api/v2.0/recipes/30589 (may not work)