Prawn and Sweetcorn Fritters Recipe

Easy prawn (shrimp) fritters served with a spicy mango salad.

Prawn and Sweetcorn Fritters Recipe

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.

Course Appetizer, Main Course

Cuisine Modern European

Keyword prawn and corn fritters, prawn and sweetcorn fritters, prawn fritters, shrimp fritters

Prep Time 15

Cook Time 10

Total Time 25

Servings Servings

Calories 530kcal

Author Brian Jones

Ingredients

200 g Raw Prawns 7oz (They do not need to be large)
125 g Sweetcorn ¾ Cup
2 Spring Onions
1½ teaspoon Fennel Seeds
1 teaspoon Black Onion Seeds
1 Large Egg
45 g Plain Flour 4½ tablespoon
35 g Cornflour 4 Tbsp (Corn Starch in the US)
2 tablespoon Milk
½-¾ teaspoon Salt
⅛ teaspoon White Pepper
Oil for frying

Instructions

Add the egg, flour, cornflour, milk, salt, and white pepper to a bowl, then whisk to form a batter.
Slice the spring onions as finely as you can and add them to the batter.
Dry the prawns on kitchen paper, then roughly chop them and add them to the batter.
Add the sweetcorn kernels to the batter along with the fennel and onion seeds and mix everything together.
Heat cooking oil (2-3mm or ⅛" deep) in a 30cm or 12" frying pan over a high-medium heat.
When the oil is hot, dollop dessert spoonfuls of the fritter batter into the oil and cook for 2 minutes, then flip and cook for another minute, remove and set aside on kitchen paper whilst you finish the rest of the patties.

Nutrition