Home Shores: Prawn and courgette fritters with mint and parsley

Words by Emily Scott

Emily Scott’s new cookbook Home Shores is guaranteed to become your go-to kitchen companion whenever you fancy fish for dinner.

Extracted from Home Shores by Emily Scott (Hardie Grant, £30) published 15th May 2025.

Prawn and courgette fritters with mint and parsley

Serves 4

Preparation time: 15 minutes 

Cooking time: 10–15 minutes (in batches) 

Ingredients:

150g (5oz) cottage cheese 

Zest of 2 limes

140 g (41⁄2oz) large prawns (jumbo shrimp), peeled and chopped

Handful of fresh mint, roughly chopped

Handful of flat-leaf parsley, roughly chopped

4 tablespoons plain (all-purpose) flour

1 egg, plus 2 egg yolks

2 courgettes (zucchini)

1 - 2 tablespoons olive oil

Sea salt and freshly ground black pepper

Method

Everyone loves a fritter. For me, the combination of prawns and courgettes (zucchini) here is a winner. I have used cottage cheese to add creaminess to the recipe and the lime just adds a citrussy hit. Make sure you squeeze out as much moisture as possible from the courgettes.

In a bowl, mix together the cottage cheese, lime zest, mint and parsley. Add the prawns, flour, egg and yolks. Stir together well, then season with salt and pepper.

Top and tail the courgettes and grate into a clean tea (dish) towel. Bring the towel together and squeeze out the water from the courgettes over the sink. Keep squeezing until as much moisture as possible is released. Stir the courgettes into the prawn mixture.

Heat 1 tablespoon of the olive oil in a large frying pan (skillet) over a medium-high heat. Working in batches, form rustic fritters from the prawn and courgette mixture and gently press them into the pan. Fry for 3 to 4 minutes on each side until a golden crust forms (do not try to move or lift them, just let them do their thing). Add extra oil to the pan when needed. 

Serve hot. emilyscottfood.com