This recipe by Ottolenghi is super easy, moorish and perfect for entertaining as they can be prepared ahead of time! I like to present them in lettuce with lots of lime and a sprinkling of salt flakes: simply perfect!
Quick Prawn and Corn Fritters
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BY YASMINE IDRISS
This recipe by Ottolenghi is super easy, moorish and perfect for entertaining as they can be prepared ahead of time! I like to present them in lettuce with lots of lime and a sprinkling of salt flakes: simply perfect!
Ingredients
- 500 g ready-peeled raw large prawns
- 200 g frozen sweetcorn, defrosted
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp smoked paprika
- ¼ tsp chilli flakes
- 10 g fresh coriander leaves, roughly chopped
- 1 large egg, beaten
- 2 limes: grate the zest to get about 2 tsp. then cut into wedges, to serve
- 3 tbsp vegetable oil, to fry
- salt flakes, to serve
- baby gem lettuce, to serve
Method
- 1)
Place the prawns and corn in the bowl of a food processor and pulse a couple of times to roughly chop them.
- 2)
Next add the rest of the ingredients and pulse to get a very chunky mixture.
- 3)
You can immediately form into patties and shallow fry or you can create balls and cover until ready to fry and serve.
- 4)
Fry for about 2 minutes on each side of until cooked through and golden.
- 5)
Serve on top of lettuce leaves, with lime and salt.