MINI PRAWN & SWEETCORN CAKES
These fritters are lightly spiced with cumin. Serve as a starter or nibble
Provided by Cassie Best
Categories Starter
Time 30m
Yield Makes 16
Number Of Ingredients 7
Steps:
- Put half the prawns, half the sweetcorn, half the cumin seeds, all the flour, 100ml water and some seasoning into a food processor. Whizz until smooth, then tip into a bowl.
- Roughly chop the remaining prawns and add to the mixture with the remaining sweetcorn and cumin seeds, the coriander and spring onions. Mix well.
- In a large pan or wok, heat enough oil to come 1-2cm up the side of the pan. Spoon walnut-sized blobs of the mixture into the hot oil. Squash down a little with a spoon and cook for 1-2 mins each side until golden brown and crisp (you will have to do this in batches). Drain on kitchen paper and serve warm.
Nutrition Facts : Calories 89 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium
SHRIMP AND CORN FRITTERS
Bursting with fresh corn and a hint of spice, these summery fritters take inspiration from the Southern classic shrimp and grits.
Provided by Anna Stockwell
Categories Brunch Side Fry Kid-Friendly Wheat/Gluten-Free Cornmeal Shrimp Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield 4 Servings
Number Of Ingredients 15
Steps:
- Whisk together sour cream, lemon juice, and ¼ tsp. salt; set aside for serving.
- Whisk flour, baking powder, Old Bay seasoning, and ½ tsp. salt in a large bowl. Whisk egg and buttermilk in a medium bowl, then add to dry ingredients and stir to combine. Stir in scallions, jalapeño, shrimp, corn, and cheese.
- Heat 2 Tbsp. oil in a large skillet over medium. Working in batches and adding more oil in between, drop ¼-cupfuls corn mixture into skillet, flattening slightly, and cook until golden and crisp, about 4 minutes per side. Transfer fritters to paper towels to drain; season with salt and serve immediately with sour cream sauce and lemon wedges alongside.
CHIPOTLE, CORN & PRAWN FRITTERS WITH AVOCADO PURéE
Make these moreish fritters as a starter or light main course, with a delicious avocado purée - you can also serve them with guacamole or chipotle aioli
Provided by Diana Henry
Categories Dinner, Lunch, Side dish, Starter
Time 40m
Yield Makes 12 fritters (serves 4 as a light main, 6 as a starter)
Number Of Ingredients 19
Steps:
- Prepare the avocado just before you want to cook the cakes, as it discolours if it sits too long. Halve and stone the avocados and scoop out the flesh. Mash with all the other ingredients until smooth. Taste for seasoning (you may want to add a little more vinegar). Cover and set aside.
- For the fritters, put the cornmeal, flour, half the sweetcorn, the eggs, milk, butter and baking powder in a food processor and, using the pulse button, blitz together. Season and stir in the rest of the corn, the chipotle paste, chilli, spring onions and the prawns by hand.
- Heat some oil in a large frying pan and, once it is hot but not smoking, spoon dollops of the corn-cake batter into the pan. You are aiming to make cakes about 10cm in diameter. If you use a large pan, you should be able to cook four fritters at the same time. When each cake has set underneath and you can see bubbles on the surface, flip it over and cook until golden. Lift each cake out onto a double layer of kitchen paper. You can keep the cakes warm on a baking sheet (in a single layer) in a low oven while you cook the rest. Add more oil as you need it. Serve the cakes with the avocado purée, some soured cream and wedges of lime.
Nutrition Facts : Calories 576 calories, Fat 38 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 26 grams protein, Sodium 1.2 milligram of sodium
PRAWN AND CORN FRITTERS
This is one of my family favourite for breakfast and evening tea. The original recipe was from my mother, but I have made a few changers to the recipe to make it more tastier. It's best serve hot with sweet chilli sauce.
Provided by ida ku zaifah
Categories Breakfast
Time 25m
Yield 20-30 fritters, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Combine all ingredients and a cup of warm water.
- Mix thoroughly with a spoon until all ingredients are really combine (about 1 minute).
- If the mixture is too thick add more water.
- The mixture should be thick enough in order to spoon it into hot oil for deep frying.
- Deep fry until golden brown.
- Best serve hot with chilli sauce, satay sauce or ketchup.
CRISPY PRAWN FRITTERS
Make and share this Crispy Prawn Fritters recipe from Food.com.
Provided by roja khan
Categories Pakistani
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- Shell prawns, leaving each with the tail portion. Cut them from the back, remove intestines and wash well. Pat dry.
- Season prawns with seasoning and leave aside for 30 minutes.
- Put batter ingredients into a bowl and mix well. Add in water slowly and stir gently until a smooth batter is formed. Keep in fridge for 30 minutes 10 mins before using remove from fridge.
- Heat up the oil. Held prawn by the tail and dip into batter to coat prawn, deep-fry until golden brown. The frying time is about 3 minutes. Dish up and drain well.
Nutrition Facts : Calories 238.2, Fat 2.5, SaturatedFat 0.3, Cholesterol 252, Sodium 1972.2, Carbohydrate 22.7, Fiber 0.9, Sugar 0.2, Protein 29.1
CORN AND SHRIMP FRITTERS
These are wonderful little tid-bits! Great without the sauce, but the sauce definitely adds something extra. I like the sauce with other things too....chicken fingers, fried shrimp, grilled chicken....try it out on whatever you think might suit you! Originally shared by Jo Rita Jordan, and the recipe is from Rosie's Place in Massachusetts.
Provided by breezermom
Categories Corn
Time 45m
Yield 5 serving(s)
Number Of Ingredients 22
Steps:
- Peel and devein the shrimp; cut into 1/2 inch pieces.
- Combine the shrimp, corn and next 9 ingredients in a large bowl; stir well.
- Pour oil to a depth of 1 inch in a heavy saucepan; heat to 375 degrees. Drop shrimp mixture by tablespoonfuls into the hot oil; fry 2 minutes on each side or until golden. Do not crowd the fritters, cook in batches. Drain on paper towels. Serve immediately with sauce.
- Sauce:.
- Combine all ingredients; stir well.
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