Photo by Regina Charboneau

For those of you that don't have that tattered card with the recipe on the back--here is my recipe for corn and freshwater prawn fritters.

Corn and Prawn Fritters

Makes 4 Servings (approximately 1 dozen fritters)

    • 1/2 cup flour
    • 1 teaspoon salt
    • 1/4 teaspoon cayenne
    • 1/4 teaspoon black pepper
    • 1 1/2 teaspoons baking powder
    • 1 tablespoon minced garlic
    • 1 cup of 16-21 count prawns, peeled and deveined
    • 1 cup fresh yellow corn kernels
    • 1/4 cup minced green onion
    • 1 tablespoon chopped fresh basil

In a mixing bowl, add flour, salt, cayenne and black peppers, and baking powder. Blend with a fork or whisk then add garlic and blend again.

16-21 count means there are approximately that many prawns to the pound. Peel and devein the uncooked prawns then cut into 1/4 inch pieces.

Separate egg yolk and white. Whip egg white until stiff but still wet.

Mix the egg yolk with the prawns, corn, green onions, and fresh basil. Do not over mix--this will bruise the corn kernels and make the batter too wet.

Mix the flour mixture and the prawn mixture with a rubber spatula.

Fold in the whipped egg white.

Use two tablespoons as tools to form one-inch fritters, and drop in heated oil. Cook evenly--the fritters should cook in two to three minutes. You can test with a wooden skewer to make sure batter is cooked through.

The fritters are good plain, or you can serve with a remoulade or jalapeno tartar sauce.