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Prawn & sweetcorn fritters

Prawn & sweetcorn fritters

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(5 ratings)

Prep: 10 mins Cook: 15 mins

Easy

Serves 4
These little starters tick all the boxes - healthy, quick and incredibly moreish!

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal399
  • fat22g
  • saturates4g
  • carbs36g
  • sugars4g
  • fibre2g
  • protein16g
  • salt1.04g
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Ingredients

  • 140g plain flour
  • 1 tsp baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 2 egg

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 125ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 2 tbsp yellow or red Thai curry paste
  • 140g frozen sweetcorn kernels, defrosted

    Sweetcorn

    sw-eet corn

    Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…

  • small bunch spring onions, chopped

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • small bunch coriander leaves, chopped
  • 140g raw peeled king prawns, chopped
  • vegetable oil, for frying
  • sweet chilli sauce, to serve

Method

  1. Tip the flour, baking powder and ½ tsp salt into a bowl or jug. Whisk in the eggs and milk to form a thick smooth batter. Stir the curry paste into the batter and mix until combined. Tip the sweetcorn, spring onions, coriander and prawns into another larger bowl.

  2. Pour the batter onto the sweetcorn, mix and fold through to combine. Heat a few tbsp of oil in a large, non-stick pan until hot. Fry large spoonfuls of the batter at a time (do this is batches), for about 2 mins each side, or until golden and cooked through. You will make about 8-10. Keep warm in a low oven while you cook the rest. Serve with sweet chilli sauce.

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Comments (7)

Nancy54321's picture

Really quick and easy to make. We loved these. First time at making fritters. Definitely recommend trying these.

janerichardson's picture

Lovely! Made these to use up a single corn cob - I cut the kernels off and used them as they were, without any pre-cooking. I didn't have any Thai curry paste, but I added a chopped fresh red chilli instead. Served with salad.

sarahbrogden's picture
5

Made these for my family - inc. 2 children aged 8 and 15. Put in double the amount of prawns and cut down on the Thai curry paste - 3 tsps (I used Bart's which is very strong). If I hadn't done this, then we wouldnt have been able to taste the prawns, sweetcorn (I used fresh because its in season) or Spring onion. As it was, they went down a dream. Liked by all and my partner even said that he could eat these as a snack at work.

wooljunky's picture

Wow so good. I made them with salmon too and they were devoured just as fast.

Frantic Flapjack's picture
5

These were absolutely lovely and they were incredibly moreish! Definitely needs the chilli sauce.

mammasmith's picture
5

Delicious and easy. Very light, were devoured as quickly as they were made.

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