Make these fresh corn fritters with prawns for a light lunch or as an easy appetiser. Corn fritters are perfect for finger food when served with a sriracha yoghurt.
Sriracha Yoghurt
Ingredients
1/3 cup Greek-style natural yoghurt
3 tsp sriracha sauce
1 tbs lemon juice
Method
To make the sriracha yoghurt, combine all ingredients in a bowl. Set aside.
Fritters
Ingredients
1 cup self-raising flour
1 cup milk
2 free-range eggs, lightly beaten
200g peeled green prawns, chopped into a 1-2cm dice
2 sweet corn cobs, husks and silks removed, kernels sliced off
3 green onions (shallots), trimmed and thinly sliced
1 long red chilli, deseeded and finely chopped
1 cup coriander leaves, finely chopped
¼ cup vegetable oil, for pan-frying
Lemon or lime wedges and coriander leaves, to serve
Method
Preheat oven to 120°C. Place flour, milk and eggs into a medium bowl. Season with salt and pepper. Whisk until smooth. Add prawns, corn kernels, green onions, chilli and coriander. Stir until well combined.
Heat oil in a large non-stick frying pan over medium heat. Using about 1/4 cup mixture per fritter, cook fritters in batches, for 2-3 minutes on each side or until golden and cooked through (add extra oil to the pan if necessary). Transfer to a baking tray. Keep warm in the oven.
Serve the fritters with sriracha yoghurt, lemon wedges and coriander leaves.
