Rebel by nature? Perhaps.
So I've been home for the past 6 days recuperating from wisdom teeth surgery. I had 4 teeth taken out all at one go because they are useless, apart from giving me massive headaches from irritating toothaches for the past 4 years or so. I've been pretty lucky because there was only minor swelling for the first two days and practically no pain at all post surgery, but the husband thinks it's because my pain threshold is considerably high. I've had the corner of my lips cut and stitched up because my mouth couldn't open large enough for the dentist to get the teeth out - and I was more concerned about that than the post surgery discomfort.
Anyway, today I had my stitches removed and on the way home, I suddenly had a craving for fat, juicy crispy fritters. Now bear in mind I haven't really been able to eat properly for the past week because I was afraid of the stitches bursting. My mind (and growling tummy) went into overdrive and I made a quick stop at a supermarket.
I had to cut the fritters in small pieces, but I managed 3 at one go.
I was hungry, but these are really, really good. Don't take my word for it, though. It's simple and quick to do, so let me know if you try this and love it as much as I do!
PRAWN & CORN FRITTERSPrep Time: 15 min
Cook Time: 10 min
Yield: 16 - 24 pieces, depending on serving size
- 250 g prawns, de-veined and shelled.
- 2 ears of corn on the cob
- 2 stalks spring onions
- 1 nos. sweet red onion (or shallots)
- 300 ml water
- 2 cups vegetable oil, for frying
- 250 gr all purpose flour
- 1 tbs cornstarch
- 1 tsp baking powder
- 1/2 tsp baking soda
- Salt, to taste
- White pepper, to taste
1. Peel and de-vein prawns and cut into small pieces. I prefer mine chunky so I cut each prawn into 3. Remove kernels from the cob, and slice spring onions and red onion finely.
2. Mix all the dry ingredients together, and add water to make a thick batter.
3. Batter should be thick but runny.
4. Add all the main ingredients in (except for the oil), including salt and pepper to taste.
5. Heat oil over medium high heat. Drop a tablespoon of batter into the oil, and make sure that you do not overcrowd the pan. Too many at one time will cause the oil temperature to drop and result in spongy, soggy (ewww!!) fritters.
Fry over low to medium heat, flipping fritters when they start to brown. If serving immediately, remove fritters from pan when they turn golden brown. If you would like to pre-cook to save time prior to serving, remove from oil when they turn a light brown (a notch lower than preferred) and re-fry as and when required.
Unused batter keeps up to 3 days in the chiller. Do not freeze.
These are seriously addictive. You've been warned.