Prawn, Coconut, Zucchini and Fresh Corn Fritters
Photography by Aaron McLean.
Tender to the bite and filled with fresh seasonal veg and juicy prawns, these fritters do need to be turned carefully as they don’t have a large amount of batter holding them together.
INGREDIENTS
½ cup ground almonds
1 tablespoon chia seeds
2 cloves garlic, crushed
1 egg
¼ cup coconut cream
1 medium zucchini
1 medium sweet corn cob
200 grams raw peeled prawns, chopped roughly
good handful coriander, chopped
sea salt and freshly ground pepper
rice bran oil for cooking
1 lemon, quartered
METHOD
Put the almonds, chia seeds, garlic, egg and coconut cream in a large bowl and season well. Whisk and set aside for 10 minutes.
Grate the zucchini on the large side of a box grater and measure out ½ a cup.
Cut the kernels off the corn and measure out ½ a cup.
Add both to the batter along with the prawns and coriander. Stir together until well combined.
To cook: Heat a little oil in a sauté pan and add large spoonfuls of the mixture, gently flattening each one a little for even cooking.
Cook over a medium heat for about 2 minutes each side, turning carefully.
Transfer to kitchen towels and keep warm in a low oven while making the remaining fritters.
To serve: Place on a platter and serve with the lemon wedges and chilli sauce if desired. Makes about 14
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