Corn and Freshwater Prawn Fritters

Corn and Freshwater Prawn Fritters Recipe


Corn and Freshwater Prawn Fritters

Course: Appetizer
Keyword: Corn and Freshwater Prawn Fritters
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  • 1 cup prawns peeled and deveined (uncooked), 16- to 21-count
  • 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 egg separated
  • 1 cup fresh yellow corn kernels
  • 1/4 cup minced green onion
  • 1 tablespoon chopped fresh basil
  • Oil for cooking


  • Cut prawns into ¼-inch pieces; set aside.
  • In a mixing bowl, combine flour, salt, cayenne, black pepper and baking powder with a fork or whisk.
  • Add garlic; blend again.
  • Whip egg white until stiff but still wet; set aside.
  • Combine egg yolk, prawns, corn, green onion and basil. (Do not overmix as this will bruise corn kernels and make batter too wet.)
  • Stir in flour mixture with a rubber spatula.
  • Fold in the whipped egg white.
  • Use 2 tablespoons as tools to form 1-inch fritters and drop in heated oil.
  • Cook evenly (approximately 2 to 3 minutes).
  • Test with a wooden skewer inserted into the center to make sure batter is cooked through.
  • These fritters are good plain, or you can serve with a rémoulade or jalapeño tartar sauce.
  • Makes 4 servings (approximately 1 dozen fritters).
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This Corn and Freshwater Prawn Fritters recipe can be found in our Mississippi Hometown Cookbook.  Order your copy today!
MSHT - 150
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