CORN AND PRAWN FRITTERS
Who loves fritters? I do! These corn and prawn fritters step it up a notch from your usual corn fritter, with the delicious addition of prawns, courgette and fresh herbs. Yum!
If prawns or seafood aren’t your thing, try diced ham, bacon or chorizo sausage instead. I like to mix the sour cream with plain, unsweetened yoghurt (to make it a bit healthier… so I can add a really big dollop on top of the fritters!) and a little mustard for extra flavour.
CORN AND PRAWN FRITTERS
These corn and prawn fritters step it up a notch from your usual corn fritter, with the delicious addition of prawns, courgette and fresh herbs. Yum!
Ingredients
SALAD
- 250 g green beans (8.8oz)
- 200 g cherry tomatoes or 2 big tomatoes (7.1oz)
- 1 avocado (optional)
- 100 g baby spinach (3.5oz)
- 1/4 cup grated parmesan (20g)
- 1 Tbsp chopped chives (optional)
- 1 Tbsp olive oil
- 1 Tbsp lemon juice
- 1 tsp wholegrain mustard
- 1/2 tsp honey
FRITTERS
- 400 g canned corn kernels (14oz)
- 150 g peeled, raw prawns, fresh or frozen (5.3oz)
- 1 courgette
- 1/2 small red onion
- 2 Tbsp roughly chopped coriander (optional)
- 1 Tbsp chopped chives (optional)
- 2 eggs
- 1/3 cup plain flour (50g)
- 1/4 tsp baking powder
- 1/2 tsp smoked paprika
- 1/4 tsp salt
- 1/4 tsp black pepper
- 3 Tbsp vegetable oil
SOUR CREAM SAUCE
- 1/4 cup plain, unsweetened yoghurt (60ml)
- 2 Tbsp sour cream
- 1 tsp wholegrain mustard
Instructions
PREPARE SALAD
Trim the ends off the beans and cut in half. Microwave for 1-2 minutes, until tender. Dice tomatoes and avocado, if using. Divide spinach leaves, beans, tomato, avocado, parmesan and chives between individual plates. Whisk together the olive oil, lemon juice, mustard, honey and a pinch of salt and pepper (I like to shake the ingredients together in a small jar). Drizzle over the salad.
MAKE FRITTERS
Place corn in a medium-large bowl. Use a stick blender or food processor to roughly puree about half of the corn (leave the rest as whole kernels). Chop the prawns into small pieces, grate the courgette and finely dice the onion. Add to the corn together with the coriander, chives and eggs. Stir until well combined. Add the flour, baking powder, paprika, salt and pepper and gently mix together.
Heat the oil in a large frying pan over a medium-high heat. Dollop large spoonfuls of mixture into the frying pan and cook for 2 minutes on each side, until golden brown. Don't press down on the fritters while they are cooking (they’ll stay lighter and fluffier if you don’t). Place cooked fritters on a wire cooling rack while you cook the remaining mixture.
MAKE SOUR CREAM SAUCE
While the fritters are cooking, whisk together yoghurt, sour cream and wholegrain mustard. Season to taste with salt and pepper.
SERVE
Serve fritters with salad and a dollop of sour cream sauce.
Recipe Notes
WINE MATCH: A nutty, rich Chardonnay. Beer works well too - try a lager.
GLUTEN FREE OPTION: Replace the plain flour and baking powder with gluten free plain flour and baking powder (or use gluten free self-raising flour).
INGREDIENT SWAP: If you don’t like prawns, you could use chopped ham, bacon or chorizo instead.
STORING AND REHEATING: Store fritters separate to salad and sauce. Reheat fritters in the microwave, oven or frying pan and assemble with salad and sauce just before eating.
ALSO ON THE MENU
(Note this recipe is also featured in MENU 88)
6 Comments
These were so delicious! My partner couldn’t stop eating them so there were none left over for lunch the next day:) Will definitely have these again
Haha! Glad to hear you both enjoyed them 🙂
Big fan of prawns so loved it! I will hold on to this one.
Thanks for your feedback, Pip! 🙂
We tried the GF option of this and it was yummy! We had all of the corn whole (too lazy to blend it) and it still worked really well.
Awesome! So glad you liked it 🙂