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Spring Prawn Zucchini Fritters

by Kirsten Eats
Spring Prawn Zucchini Fritters

Modelled off my corn fritter recipe, these asian inspired prawn zucchini fritters taste like spring on a plate. Fresh and crisp, they’re a delicious dinner for these lighter nights, bolstered with a fresh side salad. It has taken a few tries to get the balance of flavours right with this recipe. The second time, I put too much baking soda in and they tasted rather carbonated. I believe I do have the balance here. The structure holds without losing the lightness, aided by a little (but not too much) baking soda.

Fritters are a great way to use up the odds and ends of vegetables in your fridge. These came about due to a stray zucchini hanging on desperately in the vegetable drawer. Once you have the fritter batter technique sorted, feel free to mix up the flavours. Grated carrot and a lick of sriracha goes beautifully in place of the zucchini. Add a handful of fresh coriander or Thai basil if it takes your fancy. I’ve been known to add in a handful of fresh pea, sliced sugar snaps or even edamame to the mix.

Prawn zucchini fritters are great served with a dollop of sweet chilli sauce, but a lemony mayonnaise would also be delicious. Zest and juice two lemons and mix thoroughly into 1/4 cup of good quality free range mayonnaise. Serve a dollop on each fritter and with a little fresh coriander sprinkled over. These fritters are great for entertaining, just whip them up while chatting to your guests in the kitchen.

Spring Prawn Zucchini Fritters

Spring Prawn Zucchini Fritters

Modelled off my corn fritter recipe, these asian inspired prawn zucchini fritters taste like spring on a plate. Fresh and… Main Dishes Spring Prawn Zucchini Fritters European Print This
Serves: 10
Nutrition facts: 200 calories 20 grams fat
Rating: 3.0/5
( 3 voted )

Ingredients

  • 300gm raw prawns, shelled, tailed and roughly chopped
  • 2x spring onions, roughly chopped
  • 1x garlic clove, peeled
  • 1 tsp sesame oil
  • 1 tsp dark soy sauce
  • 4 tbsp plain flour
  • 2 tbsp cornflour
  • 1x egg
  • 1 tsp baking soda
  • 2x zucchini, grated
  • 1x lemon, zested
  • Grapeseed oil to cook
  • Sweet chilli sauce to serve

Instructions

Put half of the prawn meat in a food processor with the spring onions, garlic, sesame oil, soy sauce, flour, cornflour and egg. Into a large bowl, put this mixture and add the remaining prawns, baking soda, grated zucchini and lemon zest.

Heat the oil in a large frying pan over a medium heat. Add a couple of spoonfuls of batter and cook for a few minutes either side until cooked through and lightly golden. Continue with the remaining mixture until they're all cooked.

Serve hot from the pan with a light salad and a little sweet chilli sauce on the side.

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