I made a ZERO seafood soup tonight with low point zucchini fritter for dinner tonight. 1st I make all my own broth in my crock pot. If I have shrimp or mussels I put the shells in my crock pot with. Odds and ends veggie like the peels of veggies tough parts of broccoli and cauliflower. And enough water to cover. I leave it alone for 8 home hours. Then strain it. I freeze it in 2c containers and Mark it . I do the same with chicken bones, pork bones. No salt, no fat as I skim it off after it cools in fridge over night. Now for the seafood soup. I put 12 oz shrimp, a can of claw or lump crab, and 2 white fish fillets broken into bits. 4 ribs of celery diced, 3 carrots diced and an onion diced. Add a tsp of each thyme, dill and oregano. Cook till veggies are tender or place all In crock pot. Zucchini fritters: 4 zucchini grated, or a package of carrot and zucchini zoodles chopped, 1c corn, 4 eggs beaten, 1/2 tsp basil, oregano, and garlic powder. Also 1/2 c shred cheese and 3/4 c flour Grate zucchini. And squeeze dry in a towel (-sav3 the juice for your next broth). In large bowl mix together all the ingredients. Spray large skillet with PAM, scoop better into hot skillet. Check after 3 minutes, flip when golden brown, cook another 2 to 3 min. Serve hot. I use a meat ball scoop to measure each fritter. I make about 20 in each batch. Store left overs in fridge, heat and serve.
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