Name: Prawn and chorizo fritters
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 12
Ingredients: Extra virgin olive oil, to deep-fry; 3⁄4 cup self-raising flour; 1 tsp smoked paprika; 1⁄4 tsp fine salt; 150ml cold sparkling mineral water; 4 thin green shallots, cut into 2cm lengths; 1 cup bean sprouts; 1 carrot, cut into matchsticks; 1 chorizo, cut into thick matchsticks 10 green banana prawns, peeled, roughly chopped; Aioli and lemon wedges, to serve; SALSA VERDE; 1⁄4 cup at-leaf parsley leaves, finely chopped; 1⁄4 cup mint leaves, finely chopped; 2 green shallots, very thinly sliced; 1 tsp capers, finely chopped; 4 Tbsp extra virgin olive oil; 2 Tbsp red wine vinegar; Pinch caster sugar; Sea-salt akes and freshly ground black pepper, to season

Prawn and chorizo fritters

The ultimate crowd-pleaser.

Serves 12

Prep

15M

Cook

10M

Total

25M

Skip to Recipe

You might be used to corn or potato fritters but you need to try this seafood one. Plump prawns combined with some salty chorizo are the star ingredients in this fritter recipe.

Looking for more delicious fritter recipes?

Ingredients

Extra virgin olive oil, to deep-fry

3⁄4 cup self-raising flour

1 tsp smoked paprika

1⁄4 tsp fine salt

150ml cold sparkling mineral water

4 thin green shallots, cut into 2cm lengths

1 cup bean sprouts

1 carrot, cut into matchsticks

1 chorizo, cut into thick matchsticks 10 green banana prawns, peeled, roughly chopped

Aioli and lemon wedges, to serve

SALSA VERDE

1⁄4 cup at-leaf parsley leaves, finely chopped

1⁄4 cup mint leaves, finely chopped

2 green shallots, very thinly sliced

1 tsp capers, finely chopped

4 Tbsp extra virgin olive oil

2 Tbsp red wine vinegar

Pinch caster sugar

Sea-salt akes and freshly ground black pepper, to season

Method

To make salsa verde, combine all ingredients in a medium bowl. Cover and refrigerate.

Pour enough oil into a medium saucepan until oil comes 3cm up the side of the pan. Heat over medium-high heat until 180°C.

Meanwhile, put flours, paprika and salt in a large bowl. Mix until combined. Stir in water until a lumpy batter forms. Add shallots, sprouts, carrot, chorizo and prawns, stirring gently until just combined.

Use 2 dessert spoons to create a 6cm wide, loose patty shape and add to oil. Repeat to make 2 more. Fry for 3 minutes, turning halfway through, until golden brown and cooked through. Drain on paper towel. Repeat with remaining batter to make 12. Serve hot with aioli, lemon and salsa verde.

Ellie Vernon Food editor

Elle is an experienced Food Editor currently working on Australia’s most read consumer magazine, Better Homes and Gardens.

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Ingredients

Method

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