1 lb large raw shrimp peeled and deveined 4 oz mozzarella cheese (1 1/2 cups shredded) 1 large egg 1/4 cup mayonnaise 2 Tbsp parsley finely chopped, plus more to garnish 1/2 tsp sea salt or to taste 1/8 tsp black pepper 1/4 cup all-purpose flour or gluten free flour 2 Tbsp light olive oil or high heat cooking oil of choice

Pat dry shrimp with paper towels then dice into pea-sized pieces.* Transfer chopped shrimp to a large mixing bowl. Add 4 oz shredded mozzarella, 1 egg, 1/4 cup mayo, 2 Tbsp parsley, 1/2 tsp salt and 1/8 tsp black pepper. Stir together then add 1/4 cup flour and mix until batter is creamy and well combined. Heat a large non-stick pan over medium heat and add 1 Tbsp olive oil. Add 1 heaping Tablespoon at a time (or a level ice cream scoop) and flatten out the tops of your fritters as you go so they are about 1/2" thick patties. Saute about 3 minutes per side or until golden brown on the edges and cooked through.