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
BILL GRANGERS CORN FRITTERS WITH AVOCADO SALSA
These are the legendary Bill Granger Corn Fritters with Avocado Salsa. The extra step that makes these corn fritters really special is blending some of the corn and cilantro (coriander) into the batter - it makes the whole fritter truly taste of corn, rather than just bursts of it when you bite into kernels. This recipe makes 12 fritters and serves 4.
Provided by Nagi | RecipeTin Eats
Categories Breakfast Brunch Fritters
Time 25m
Number Of Ingredients 17
Steps:
- Turn on the oven to very low - just to keep the fritters warm.
- Place 2 cups of the corn kernels and the onion, eggs, coriander, salt and pepper in a bowl and whizz with a stick blender until most of the corn is pureed (but still lumpy, not completely smooth). You can also do this step in a blender or food processor.
- Stir through remaining corn, flour and baking powder until just combined.
- Heat 1 tablespoon of the oil in a skillet/fry pan over a medium high heat.
- When the oil is hot, drop 2 heaped tablespoons of mixture per fritter into the pan and cook in batches for 1 1/2 minutes each side, or until golden.
- Transfer to a baking tray and keep warm in the oven while you are making the rest of the fritters.
- To serve, stack 3 corn fritters on each plate and top with avocado salsa and extra cilantro/coriander leaves if desired.
Nutrition Facts : ServingSize 309 g, Calories 451 kcal, Carbohydrate 55.8 g, Protein 10.7 g, Fat 23.7 g, SaturatedFat 4.4 g, Cholesterol 82 mg, Sodium 743 mg, Fiber 8.2 g, Sugar 6.4 g
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
EASY SHRIMP AND CORN FRITTERS
Provided by Stacey Little | Southern Bite
Categories Appetizer Main Course Snack
Time 17m
Number Of Ingredients 7
Steps:
- Pour 2 to 3 inches of vegetable oil into the bottom of a heavy-bottomed dutch oven or deep skillet. Heat the oil to 350°F.
- In a large bowl, stir together the hushpuppy mix, egg, corn, shrimp, salsa, green onions, and Creole seasoning. Allow to rest for about 3 minutes then stir again.
- Carefully drop heaping tablespoons of the batter into the hot oil and fry for 5 to 7 minutes or until golden brown and cooked though. Serve warm with a dipping sauce if desired.
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.
SOUTHERN SHRIMP AND CORN FRITTERS WITH ROASTED RED PEPPER SAUCE RECIPE
Combine fresh shrimp and corn with panko for delicious Southern Shrimp and Corn Fritters. Want to make it even more flavorful, add my Roasted Red Pepper Sauce.
Provided by Sharon Rigsby
Categories Main Dish
Time 51m
Number Of Ingredients 14
Steps:
- Combine the corn, shrimp, green onions, parsley, 1 tsp of olive oil, kosher salt and black pepper, eggs and 1 cup of the panko crumbs in a medium size bowl and mix well. The easiest way to do this is to use your hands. Use a light touch and make sure everything is thoroughly combined.
- Divide the mixture up and use your hands to gently shape the mixture into 6 patties. Cover and chill for at least 30 minutes.
- When the patties are chilled gently dredge them in the remaining panko.
- Add the remaining olive oil to a large skillet over medium heat. When the oil is hot, add the patties. Depending on the size of your pan, you may have to cook them in batches. Cook the patties for 3 minutes and use a pancake turner to flip them over. Cook for an additional 3 minutes. Drain on a paper towel. Serve while still warm and optional, top with Roasted Red Pepper Sauce.
- Combine the drained roasted red peppers, garlic, lemon juice, olive oil and salt in a blender and process until smooth.
Nutrition Facts : Calories 274 kcal, Carbohydrate 44 g, Protein 13 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 86 mg, Sodium 861 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 4 g, ServingSize 1 serving
SHRIMP & SWEET CORN FRITTERS
Chef John Shields, PBS personality and author of Coastal Cooking with John Shields, captures the essence of seaboard delicacies with this spicy seafood fritter. It is the kind of indulgently delicious treat you would expect at a beachside bed & breakfast.
Provided by Old Bay
Categories Appetizers,
Yield 4
Number Of Ingredients 10
Steps:
- In a large bowl mix flour baking powder and OLD BAY. In a separate bowl mix eggs milk and green onion. Combine mixtures blending until moistened. Fold in cooked shrimp and corn.
- Pour oil into heavy skillet to a depth of 1 inch. Heat to 375° F on medium heat. Drop batter by the tablespoonful a few at a time into hot oil. Fry 3 to 4 minutes or until golden brown. Drain fritters on paper towels. Sprinkle with additional OLD BAY and serve with sour cream, if desired.
Nutrition Facts : Calories 318 Calories
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 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.
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CORN, PRAWN AND COURGETTE FRITTERS - HEALTHY FOOD GUIDE
From healthyfood.com
4.5/5 Total Time 25 minsCategory FrittersCalories 422 per serving
- 2 Combine prawns, corn kernels, courgettes, chives, paprika and flour in a large bowl. Mix to combine. Add eggs and milk and mix well to make a batter.
- 3 Heat a large pan over a medium heat. Spray with oil. Place spoonfuls of fritter mixture in pan and cook until bubbles show on the surface then flip to cook the other side. Set aside and keep warm until all fritters are cooked.
- 4 Combine slaw mix and yoghurt and mix well. Serve fritters with slaw on the side and tomato salsa if you prefer. Garnish with extra chopped chives.
CORN AND PRAWN FRITTERS RECIPE | YOUR ULTIMATE MENU
From yourultimatemenu.com
5/5 (5)Estimated Reading Time 2 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.
PRAWN FRITTERS RECIPE - GOOD FOOD
From goodfood.com.au
Servings 4-6Total Time 45 minsCategory Finger-Food
- Soak the rice vermicelli in a bowl of boiling water for 5 minutes, then drain, pat dry and cut into short lengths.
- Peel the prawns and gently pull out the dark vein from each prawn back, starting at the head end. Process half the prawns in a food processor until smooth, then transfer to a bowl. Chop the remaining prawns and add to the bowl.
- Beat the egg, fish sauce and 3/4 cup (185 ml/ 6 fl oz) water in a small jug. Sift the flour into a bowl, make a well in the centre and gradually add the egg mixture, whisking to make a smooth lump-free batter.
- Add the prawns, shrimp paste, spring onion, red chilli and rice vermicelli to the bowl, then mix until well combined.
CORN AND PRAWN FRITTERS - FOOD TO LOVE
From foodtolove.co.nz
Cuisine Modern New ZealandCategory Starter, Afternoon TeaServings 6Total Time 45 mins
- Shuck the corn, then use a small serrated knife to remove the kernels, keeping the blade close to the core. I do it inside a bowl, instead of on a chopping board, to stop them scattering everywhere.
- Take half of the kernels and process in a food processor until they are creamed. Add the coriander and chives, then process until mixed.
- In a bowl, mix together the creamed corn, whole kernels, prawns and eggs. Add the flour, baking powder, paprika and salt, beating gently to combine. Leave to rest while you heat a big frying pan to medium-hot.
- Add enough oil to the pan for a shallow fry and a knob of butter too, if you like (I do!). Drop tablespoons of batter gently into the oil (don’t overcrowd the pan).
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Servings 18Total Time 45 minsCategory Starter/Entree
- 1. Put the prawns, spring onion, garlic, coriander, fish sauce, egg and flour in a food processor and process until well combined.
- Fold in the corn. Using 2 tablespoons of mixture at a time, form into 18 rounds (the mixture may be very sticky).
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From chattavore.com
Servings 16Estimated Reading Time 3 mins
- Stir together the remoulade ingredients in a small bowl. Cover and refrigerate until ready to serve.
- Preheat the oven to 200 degrees and place a baking sheet lined with paper towels in the oven. Pour enough oil into a 10-inch skillet to cover the bottom. Preheat over medium-high heat until shimmering.
- Measure 1/4 cup portions of the fritter mixture and flatten into a disc with your hands. Carefully place into the hot oil. Cook for 3 minutes per side, until golden brown. Drain on the paper towel lined baking sheet in the oven and repeat in batches of 4 or 5 fritters until all bater has been used. Serve while hot.
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- Add enough flour so that the ingredients are somewhat dry. Blend in the eggs to make a stiff batter.
- Pour ¼ inch of oil in a large frying pan. Cook patties on medium heat until golden brown (approx. 3 minutes per side).
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