PRAWN & SWEETCORN FRITTERS
These little starters tick all the boxes - healthy, quick and incredibly moreish!
Provided by Barney Desmazery
Categories Buffet, Starter
Time 25m
Number Of Ingredients 11
Steps:
- 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.
- 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.
Nutrition Facts : Calories 399 calories, Fat 22 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 16 grams protein, Sodium 1.04 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.
CORN AND SHRIMP BEIGNETS
A light batter coats plump pieces of shrimp and sweet corn kernels, delivering a savory bite perfect for picnics, a finger-food weeknight meal or casual entertaining. Lemon zest and ground cayenne pepper provide an essential zing that brightens these easy-to-devour morsels. Although these crisp fritters are wonderful fresh out of the pan, they can also be cooled, stored frozen in an airtight container and popped in a hot oven to warm and refresh.
Provided by Yewande Komolafe
Categories finger foods, appetizer, main course
Time 30m
Yield 24 beignets
Number Of Ingredients 13
Steps:
- Line a sheet pan with a layer of paper towels or fit with a wire rack. Fill a deep, medium saucepan with oil to a depth of 2 inches. Heat over medium-high to 350 degrees.
- While the oil heats, whisk the flour, ground cayenne, baking powder, baking soda and salt in a medium bowl. Zest the lemon right into the bowl; slice the lemon into wedges and set aside for serving. To the bowl, add the chives, corn and shrimp. Stir to combine. Pour in the seltzer and stir until just combined. Fold in the sour cream until just incorporated.
- Once a deep-fry or candy thermometer reads 350 degrees, the oil is ready. If you don't have a deep-fry thermometer, you also can see if the oil is hot enough by dropping a tiny dollop of the batter into the pot: Bubbles should form around the batter immediately and the dollop should float to the surface. Working in batches to avoid crowding the pan, carefully drop tablespoons of the batter into the hot oil and fry, turning frequently, until golden brown, about 5 minutes. Maintain the temperature of the oil while frying by raising or lowering the heat as needed.
- Transfer the beignets to the paper towels or rack using a slotted spoon or tongs. Repeat the frying process with the remaining batter.
- Serve the beignets warm, with lemon wedges for squeezing and with sweet chile sauce for dipping, if using. Sprinkle the beignets with a little salt, if you like.
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.
SHRIMP AND CORN CAKE FRITTERS
Make and share this Shrimp and Corn Cake Fritters recipe from Food.com.
Provided by 2Bleu
Categories Crawfish
Time 15m
Yield 16 cakes, 8 serving(s)
Number Of Ingredients 15
Steps:
- Over medium heat, in a medium sauté pan, heat the olive oil. Sauté the corn, shrimp, shallots, salt, and black pepper for 5 minutes. Stirring occasionally.
- Remove from heat. In a mixing bowl, whisk the eggs and cream. Add the cornmeal, flours, baking powder, cayenne pepper, salt, and reserved corn juice. Mix until the batter is fully incorporated then gently fold in the corn.
- Using a small amount of vegetable oil, heat a saute pan over medium-high heat. Spoon by heaping tablespoons of batter into the pan leaving a 1" space between the cakes. (You will need to do this in batches). Cook 2 minutes on the first side and flip over. Continue cooking for 1 minute and remove from the heat. Serve warm with a dollop of sour cream.
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.
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
More about "prawn and corn fritters recipes"
CORN AND PRAWN FRITTERS RECIPE | YOUR …
From yourultimatemenu.com
5/5 (5)Estimated Reading Time 3 mins
- 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.
SHRIMP AND CORN FRITTERS - RECIPE | SPICE TREKKERS
From spicetrekkers.com
SOUTHERN SHRIMP AND CORN FRITTERS
From gritsandpinecones.com
YOTAM OTTOLENGHI’S SEAFOOD RECIPES | FOOD | THE …
From theguardian.com
SHRIMP AND GRITS RECIPE - NYT COOKING
From cooking.nytimes.com
15 CRISPY VEGETABLE FRITTER RECIPES (AND ONE FRUIT FOR DESSERT)
From goodfood.com.au
TOP 47 SHRIMP FRITTERS RECIPE RECIPES
From exnavalcadet.qualitypoolsboulder.com
RECIPE: PRAWN, GINGER AND CORIANDER FRITTERS | STUFF.CO.NZ
From stuff.co.nz
20+ LOW-CALORIE AIR-FRYER RECIPES | EATINGWELL
From eatingwell.com
BILL GRANGER'S CORN FRITTERS WITH AVOCADO SALSA | RECIPETIN EATS
From recipetineats.com
PRAWN AND CORN FRITTERS - RECIPES AND FOOD
From ba-bamail.com
PRAWN, CORN AND CORIANDER FRITTERS RECIPE | GOOD FOOD
From goodfood.com.au
WOOLWORTHS SUPERMARKET - BUY GROCERIES ONLINE
From woolworths.com.au
CORN, PRAWN AND COURGETTE FRITTERS - HEALTHY FOOD GUIDE
From healthyfood.com
PRAWN FRITTERS RECIPE | GOOD FOOD
From goodfood.com.au
PRAWN, POTATO, CORN AND SEAWEED FRITTERS RECIPE | GOOD FOOD
From goodfood.com.au
SHRIMP & SWEET CORN FRITTERS - MCCORMICK.COM
From mccormick.com
INGREDIENT OF THE WEEK: CORN | THE SPINOFF
From thespinoff.co.nz
CORN FRITTERS WITH SMOKED SALMON AND BACON RECIPE RECIPE | BETTER …
From bhg.com.au
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #breakfast #seafood #vegetables #asian #finger-food #shrimp #deep-fry #indonesian #dietary #shellfish #corn #presentation #technique
You'll also love