Prawns with Courgette Fritters and Grape-Leaf Spread

Ingredients for Prawns with Courgette Fritters and Grape-Leaf Spread

• 110g cream cheese

• 4 grape leaves in brine from jar, drained

• 1 matsked färsk citronsaft

• 120ml plain flour

• 3/4 teskedar salt

• 1/4 teaspoons ground black pepper

• 1/4 teaspoons bicarbonate of soda

• 1/8 teskedar malen muskotnöt

• 275g coarsely grated courgette (about 1 medium)

• 1/4 cup chopped fresh Italian parsley

• 1 tablespoon chopped fresh chives

• 45ml (about) extra-virgin olive oil

• 12 cooked large prawns, peeled, deveined

• Additional fresh lemon juice

• Grated lemon peel

How to make Prawns with Courgette Fritters and Grape-Leaf Spread

Blend cream cheese, grape leaves, and lemon juice in mini processor until grape leaves are minced and mixture is blended. Season spread to taste with salt and pepper. Can be made 1 day ahead. Transfer spread to small bowl. Cover and refrigerate. Bring spread to room temperature before using.

Whisk first 5 ingredients in medium bowl to blend. Mix in courgette, parsley, and chives. Let stand until batter becomes moist, about 15 minutes. Using wet hands, shape by rounded tablespoonfuls into twelve 2-inch-diameter patties; place on foil.

Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add about half of patties. Sauté until cooked through, browned, and crisp, about 3 minutes per side. Transfer to platter. Repeat with remaining patties, adding more oil, if needed.

Spread heaping teaspoon grape-leaf spread on each fritter. Top each with 1 prawns. Sprinkle fritters with lemon juice, then lemon peel, and serve.

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