I know this is too late for the Hay Hay Its Donna Day and F is for Fritter competetion. That I thought of them last week, and then saw some prawns for about $10 a kilo it was a fait acompli .
I just had to make these fritters this weekend. My mother's prawn and corn fritters are the most morish ones I have ever eaten and were probably the first. The batter uses finely minced, onion, garlic and ginger these three ingredients being the basis of nearly all my mother's traditional cooking.
The batter itself - a gorgeous mixture of mouthwatering prawns and sweet corn niblets.
Lightly frying and puffing up.
Recipe: I have provided one earlier with a very plain photograph and like all of my mother's recipes I know the ingredients but make it up as I go along.
1 egg 1 onion 2 cloves of garlic 2cm piece of ginger 300ml milk 2 cups plain flour 3/4 teaspoon baking powder 1 x. 400gram can of corn niblets 650 grams of medium size prawns
In my food processor, I finely chopped the onion, ginger and garlic. I changed the blade to the soft blade and then added the egg, flour and baking powder and milk and pulsed a few times. I removed the batter from the processor bowl and put it into a larger one and mixed through the corn and prawns. I added some sea salt at this point. Gently heat (medium flame) some canola oil in a fry pan and when hot, add large spoonfuls of batter. Flip after a few minutes and keep them in a warmed oven while you cook the rest. These are lovely served with a salad and lots of lemon.
However, I remember my mother also liked to serve them with some fluffy white rice.