Easy prawn fritters that are great as a starter or as a main, featuring sweetcorn, spring onion & fennel seeds in a slightly crispy batter.
They are light, slightly crispy, delicious and they cook in just under half an hour, making them a great for a lighter midweek meal.
Cocktail Shrimp Fritters.
But these prawn fritters are quite a departure from my usual approach.
Rather than being held together with potatoes we create a really light batter to just hold together the ingredients.
And those ingredients are super simple but so delicious, cocktail shrimp or prawns, sweetcorn, fennel seeds, and spring onion.
Then we drop tablespoons of that mix into hot oil to create a lightly crispy free form prawn fritters.
These make a great lunch or even a light main if paired well.
Frequently Asked Questions.
What type of prawns or shrimp are best?
I think that frozen cocktail shrimp or prawns are best for this fritters recipe.
However, you must defrost them first and it is vital that you dry them well on kitchen paper. If you leave too much moisture the fritters will not hold together.
Is there a difference between cornstarch and cornflour?
Nope they are the same thing, they are just names used in different parts of the world.
What sweetcorn should I use?
It really doesn’t matter, fresh, tinned or frozen. I use them all interchangeably in the recipe depending on the time of the year and what I have at home.
If you are using frozen corn make sure you defrost it and then dry it thoroughly because we want to avoid adding too much liquid into the batter.
Can I make them in advance?
No, these are best really hot straight out of the pan, the longer they sit the less crispy they become.
But, you can keep them warm in the oven at 100°C or 212°F whilst you are batch frying.
These prawn fritters sit great along side a salad with a bit of spice and a bit of sweetness.
The spicy mango salad I published last week was developed alongside these fritters and as a result, it makes the perfect accompaniment.
If you wanted to serve them as a nibble and want a dipping sauce then how about a Marie Rose sauce?
These simple prawn fritters are loaded with sweetcorn and spring onion and get a wee aniseed vibe with some fennel seed and can be all yours, you can share them if you want, in under half an hour.
- 225g (8oz) Cocktail Prawns or Shrimp
- 150g (1 Cup) Sweetcorn
- 2 Spring Onions
- 1 Tbsp Fennel Seeds
- 1 Tsp Black Onion Seeds
- Oil for frying
- 1 Large Egg
- 25g (3 Tbsp) Plain Flour
- 75g (1/2 Cup) Cornflour (Cornstarch in the US)
- 50ml (3 Tbsp + 1 Tsp) Milk
- 1 Tsp Coarse Sea Salt
- Dry the defrosted prawns on kitchen paper as thoroughly as you can.
- Place the cocktail prawns in a bowl with the sweetcorn.
- Cut the spring onion into thin 2mm thick rings at a 45-degree angle and add to the prawns and sweetcorn.
- Toast the fennel and onion seeds in a dry pan for 2-3 minutes and add to the bowl with the rest of the ingredients.
- Return the pan to the heat and add 1.5cm of oil and bring to around 170°C or 340°F.
- Mix together the egg, plain flour, cornflour, milk, and salt to form a batter.
- Pour the batter over the prawn mix and combine with a spoon. This should form a relatively loose mix that coats the prawn mix rather than a heavy mix that holds them in "suspension".
- When the oil is to temperature add a heaped dessert spoon of the mix, you will get 4 or 5 in a 28cm frying pan.
- Cook for 3-4 minutes and then flip and cook for a final minute or so.
- Remove and drain on kitchen paper and then repeat with the remaining mix keeping cooked fritters in a low oven to keep warm.
Amount Per Serving: Calories: 482Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 154mgSodium: 2313mgCarbohydrates: 54gFiber: 5gSugar: 14gProtein: 16g
Calorific details are provided by a third-party application and are to be used as indicative figures only.