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.
Prep time: 10 mins
Cook time: 30 mins
Serves: 6-8 as a starter or 8-10 as a finger food
- ¾ cup self-raising flour
- ½ cup rice flour
- ½ tsp baking powder
- ½ tsp turmeric
- ¾ 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
- 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 160˚C 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.
These are also great dipped into thai chilli sauce.
View a video of Annabel making this recipe in her new TV series Annabel Langbein The Free Range Cook: Through the Seasons at annabel-langbein.com