Corn, Chilli and Prawn Fritters

Donna Hay
Issue 43 - Summer

These were so yummy! And easy. I made them for lunch before Russ went to work on afternoon shift. I accidentally read the recipe as "high" heat instead of medium so mine came out a little more dark than I would have liked, but this was my first time making them so I can forgive myself. They rise up nicely and become quite springy when cooking because of the self-rising flour. The mouth-feel is excellent because of the crunch of the corn, the springy prawn, and then the light pancake-like fritter. Will make again! oh, and I don't really like spinach but.... it's good for you so I try to eat it :)

Curiosity of the day: Australian spelling of chilli is with two l's
American spelling of chili is with one 'l'

I'm trying to spell it with two but it looks so bizarre.


1/2 cup (75g) self-raising flour, sifted
1 egg
2 teaspoons vegetable oil
1/4 cup (60ml) milk
sea salt and cracked black pepper
3/4 cup (150g) fresh or canned corn kernels
1 green onion (scallion), chopped
120g green (raw) prawns (shrimp), peeled and chopped
1/4 cup chopped coriander (cilantro) leaves
1/2 teaspoon chilli flakes, plus extra, for sprinkling
2 tablespoons veg oil, extra
lemon wedges, sliced tomato, coriander, baby spinach leaves, and olive oil, to serve

Place flour, egg, oil, milk, salt and pepper in a bowl and whisk to combine. Add the corn, green onion, prawns, coriander and chilli and stir to combine. Heat the extra oil in a large non-stick frying pan over medium heat. Cook 1/4 cupfuls of the mixture, in batches, for 2-3 minutes each side or until golden. Drain on absorbent paper. Serve with lemon wedges and a tomato, coriander and spinach salad drizzled with oil and sprinkled with chilli. Serves 2.