Shrimp and Vegetable Okoy

with Apple and Cucumber Yogurt Sauce

Prep time: 15 minutes

Cooking time: 10 minutes

Serves: 6 to 8

2 zucchini, grated (about 4 cups)

2 medium carrots, grated (about 1 cup)

1 bunch scallions, chopped

1 fresh red chile, thinly sliced crosswise, including seeds, about 2 tablespoons

3 cloves garlic, minced

½ pound medium size shrimp, peeled and deveined, coarsely chopped

1 cup feta cheese, crumbled

1 cup All purpose flour

3 eggs

1 teaspoon salt

Canola oil for frying

Grate zucchini and place in a cheese cloth or paper towel and squeeze out excess water. Combine zucchini with carrots, scallions, chile, garlic, and shrimp in a large mixing bowl. Add cheese, flour, eggs and salt. Mix well to make it a thick batter.

Meanwhile, heat at least ¼ cup of the oil in a large non stick skillet for about 1 minute over high heat.  Mound at least 2 tablespoons of the mixture to your hand and make it into a ball then flatten it to resemble our okoy.

Fry each batch for about 1 to 2 minutes until golden brown. Drain fritter on paper towel and serve with the sauce on the side immediately.

APPLE & CUCUMBER YOGURT SAUCE

Prep time: 10 minutes

Cooking time: 0

Serves: 4

1 cup non fat plain yogurt

1 green apple, peeled, cored and diced small

1 cup English cucumber, peeled, seeded and small diced

¼ cup crumbled feta cheese

2 tablespoon hot sauce

juice of half a lemon

pinch of cumin

pinch of salt and pepper

Combine all the above ingredients in a medium mixing bowl fifteen minutes before you serve the okoy. Do not mix ahead because it will be watery.