Shrimp and zucchini meatballs with cream sauce

I offer a simple recipe for an interesting snack: small balls of minced shrimp and vegetables are quickly deep-fried and served with a sauce of sour cream, capers and dill.

Ingredients

• Raw shrimp (peeled and finely chopped) - 550 g
• Zucchini (coarsely grated) - 250 g
• Garlic (squeeze with garlic) - 1 clove
• Parsley (finely chopped) - 2 tbsp. l.
• Lemon small (grated zest and juice) - 1 pc.
• Large eggs (lightly beaten) - 2 pcs.
• Sour cream - 250 ml
• Capers (washed, squeezed lightly and chopped) - 1 tbsp. l.
• Dill (finely chopped) - 1 tbsp. l.
• Olive oil (for deep frying) - 2 cups
• Salt
• Black pepper, ground

Directions

1. Combine shrimp, zucchini, garlic, parsley, zest, lemon juice and eggs. Add salt and pepper to taste. Mix everything well with your hands, cover with cling film and place in the refrigerator for 1 hour.
2. Meanwhile, combine sour cream, capers and dill. Add black pepper. Cover the sauce with cling film and refrigerate.
3. Heat the oil in a large heavy skillet (or cauldron) over medium-high heat. Form the minced shrimp into small walnut-sized balls. Gently lower the meatballs with a slotted spoon into the hot oil and fry for 4-5 minutes on each side (turn over also carefully). Cook the meatballs in batches, do not overload the pan. Remove with slotted spoon and place on paper towel.
4. Serve the cooked sour cream sauce separately with the meatballs.
5. Bon appetit!