With any fritter batter, it's a good idea to cook just one fritter, taste it and adjust the seasonings as needed before cooking the rest.
Another little trick is to just par-cook them on the stovetop and then finish them in the oven - this saves a lot of time.
Spicy Seafood Fritters
Prep time 10 min
Cook time 30 min
Serves 6-8 as a starter or 8-10 as a finger food
Ingredients
3/4 cup self-raising flour
1/2 cup rice flour
1/2 tsp baking powder
1/2 tsp turmeric
3/4 cup coconut cream
1 egg white
2 tbsp
Thai sweet chilli sauce
4 tsp finely grated fresh ginger
1 tsp salt
ground black pepper, to taste
300g raw prawn meat, chopped
2 cups grated raw kumara
green part of 1 spring onion, very finely chopped
2 tbsp chopped coriander leaves
neutral oil, to fry
To serve
5 guacamole or Thai chilli sauce, for dipping,
5 chilli flakes, to sprinkle (optional)
Beat flours, baking powder, turmeric, coconut cream, egg white, chilli sauce, ginger, salt and pepper to a smooth batter in a mixing bowl.
Stir in all other ingredients except oil. Chill until ready to cook.
When ready to cook, preheat oven to 160degC and line an oven tray with baking paper.
Heat a little neutral oil in a heavy frypan and fry tablespoonfuls of mixture in batches over medium heat until browned and almost cooked through (about 3 minutes each side).
As they cook, place in a single layer on prepared tray. They can be prepared ahead to this point, chilled until needed and brought to room temperature before finishing in the oven.
Once all fritters are browned, place the tray in the oven to finish cooking (about 10 minutes).
To serve, top each fritter with a little guacamole and sprinkle with chilli flakes, if using.
- This recipe is from Annabel's new book Annabel Langbein The Free Range Cook: Through the Seasons
