Shrimp, Zucchini, Corn Fritters with Spicy Tomato Jam, Lime Crema and Crispy Prosciutto Chip

Recipe created by 2016 Glorious Bites Semi-finalist: Mary Souchek

This glorious appetizer from Mary Souchek, one of our Austin Glorious Bites 2016 Semi-Finalists, pairs perfectly with our Sonoma Brut sparkling wine. This salty and creamy appetizer is a zesty combination. The bright citrus and floral flavors of the Sonoma Brut pair well with this creation.



2 cups shredded zucchini

1/2 cup fresh or frozen corn kernels

1/2 lb peeled, deveined, cooked shrimp cut into 1/4 -1/2 inch pieces

1 tsp olive oil

2 eggs, beaten

2 tbsp flour

2 tbsp corn masa

1/4 tsp baking soda

1 tsp salt free garlic herb seasoning

zest of one lemon

1 1/2 cup panko bread crumbs

1/2 cup parmesan cheese

2 tablespoons chopped chives for garnish

Tomato Jam:

2 shallots, thinly sliced

1 tbsp olive oil

1/2 tsp salt

1 16 oz can crushed tomatoes

1/4 cup brown sugar

1/4 cup cider vinegar

1 1/2 tsp freshly grated ginger

1 tsp hot smoked paprika

1 tsp ground coriander

1/2 tsp ground chipotle pepper

Lime Crema

1/2 cup sour cream

zest and juice of 1/2 lime

Prosciutto Chip

2 oz prosciutto thinly sliced into 4 pieces




  1. Preheat oven to 450 degrees. Spray a mini muffin tin with cooking spray.
  2. Place zucchini in a towel, wrap towel around zucchini and squeeze to drain as much excess moisture as possible.
  3. Heat oil in a small saute pan on medium high heat. Add corn, saute for 3-5 minutes until lightly browned.
  4. Mix eggs, flour, masa, baking soda, seasoning and lemon zest in a large mixing bowl. Add shrimp, zucchini and corn, stir to combine.
  5. In a shallow dish mix the bread crumbs and cheese.
  6. Place 1 heaping tablespoon zucchini mixture in the bread crumbs. Coat with bread crumbs and place in the muffin tin. Continue with the remaining zucchini mixture. Makes about 16 fritters.
  7. Bake fritters on the middle rack of 450 degree oven for 6-8 minutes.
  8. Move the fritters to the upper rack of the oven and turn the broiler to 500 degrees. Broil for 2-3 minutes until browned.

Tomato Jam:

  1. Heat oil over medium high heat in a medium saucepan. Add shallots and salt. Saute shallots for 3-4 minutes until softened. Add paprika, coriander and chipotle pepper, cook for 1 minute.
  2. Stir in tomatoes, sugar, vinegar and ginger. Cook over medium heat for 20 minutes.

Lime Crema

  1. Combine ingredients in a small bowl and set aside.

Prosciutto Chip

  1. Cut each slice of prosciutto into 4 equal pieces,making 16 “chips”
  2. Place the prosciutto on a parchment lined baking sheet.
  3. Bake in 450 degree oven until crispy, about 5 minutes.

To assemble

  1. Place fritters on a serving platter, top each fritter with one tablespoon tomato jam, a dollop of crema, a prosciutto chip and sprinkle with chopped chives. Enjoy!


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