Prawn and Corn Fritters
Crispy, golden, and bursting with flavor, these prawn and corn fritters are the ultimate crowd-pleaser for any occasion! Made with juicy, chopped prawns, sweet corn kernels, and a hint of red chili spice, these fritters come together in a thick, savory batter enriched with fresh coriander, minced garlic, and spring onions. Lightly fried to perfection, each bite delivers a delightful crunch paired with the tender, flavorful filling. Perfect as an appetizer or a light meal, these fritters are best served warm with a squeeze of fresh lemon and a side of sweet chili sauce for dipping. Quick to prepare and simply irresistible, this recipe is sure to become a family favorite. Keywords: prawn fritters, corn fritters, crispy appetizers, seafood snacks, easy frying recipes.
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Recipe Information
Ingredients
- 250 grams raw prawns, peeled and deveined
- 150 grams sweet corn kernels
- 120 grams all-purpose flour
- 1 teaspoon baking powder
- 2 cloves garlic, minced
- 2 stalks spring onions, finely chopped
- 1 medium red chili, finely chopped
- 2 tablespoons fresh coriander, chopped
- 1 piece large egg
- 120 ml milk
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 200 ml vegetable oil (for frying)
- 4 pieces lemon wedges (for serving)
- 50 ml sweet chili sauce (optional, for dipping)
Instructions
Roughly chop the prawns into small pieces and set aside.
In a large mixing bowl, combine the all-purpose flour, baking powder, and salt.
Add the egg and milk to the dry mixture and whisk until a smooth, lump-free batter forms.
Fold in the chopped prawns, sweet corn kernels, minced garlic, spring onions, red chili, and fresh coriander. Stir well to evenly distribute the ingredients.
Season the batter with black pepper and mix thoroughly.
In a large, heavy-bottomed skillet, heat the vegetable oil over medium heat until it reaches 180°C (350°F). If you don’t have a thermometer, test by dropping a small amount of batter into the oil—it should sizzle and rise to the surface immediately.
Carefully drop heaped tablespoons of the fritter batter into the hot oil, making sure not to overcrowd the pan.
Fry each fritter for 2-3 minutes per side, or until golden brown and cooked through. Use a slotted spoon to transfer the cooked fritters to a plate lined with paper towels to drain excess oil.
Repeat with the remaining batter, adjusting the oil temperature as needed to maintain consistent frying conditions.
Serve the prawn and corn fritters warm with lemon wedges and sweet chili sauce on the side for dipping.
Nutrition Facts
Calories |
2837 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.6 g | 271% | |
| Saturated Fat | 32.4 g | 162% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 670 mg | 223% | |
| Sodium | 2628 mg | 114% | |
| Total Carbohydrate | 171.1 g | 62% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 45.7 g | ||
| Protein | 89.6 g | 179% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 450 mg | 35% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1878 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
