Andalucian Shrimp And Spring Onion Fritters
Calling all seafood lovers! Delight your taste buds with these golden and crispy prawn fritters served alongside a flavorful garlic aioli. Succulent prawns, fresh spring onions, and aromatic parsley are enveloped in a light and airy batter, fried to perfection for a delightful crunch. Pair these delicious fritters with the creamy and garlicky aioli for an irresistible culinary experience that is sure to impress your family and friends.
— Constant Cookbook
Ingredients
- 4 garlic
- ½ tsp salt
- 1 free-range egg yolk
- 175ml/6fl oz extra virgin olive oil
- 175g/6oz plain flour
- ½ tsp baking powder
- 1 tbsp dry white wine
- 175g/6oz raw prawns
- 2 spring onions
- 1 tbsp chopped fresh flatleaf parsley
- , for frying olive oil
Instructions
- For the aioli, put the garlic cloves onto a chopping board and crush them under the blade or a large knife.
- Remove the papery skins, sprinkle the garlic with the salt and work into a smooth paste using the knife blade.
- Scrape the garlic paste into a bowl and add the egg yolk.
- Whisk together, then very gradually whisk in the olive oil to make a thick mayonnaise âlike mixture.
- For the fritters, sift the flour, baking powder and a pinch of salt into a mixing bowl. Make a well in the centre and add 300ml/10fl oz water and the wine.
- Gradually mix the dry ingredients into the liquid to make a batter, then whisk until you have a thick cream. Fold in the prawns, spring onions and parsley.
- Pour ½cm/¼in of olive oil into a large frying pan and place over a high heat. Leave until hot but not smoking, or until a drop of the batter sizzles immediately. (CAUTION: Hot oil can be very dangerous. Do not leave unattended.)
- Carefully drop large spoonfuls of the batter into the pan and spread each one out a little with the back of the spoon so they develop lovely thin, crispy edges as they cook. Donât be tempted to overcrowd the pan â only cook 2-3 at a time.
- Cook, turning the fritters over every now and then, for about two minutes or until puffed up and golden brown on both sides.
- Remove with a slotted spoon and drain on a tray lined with plenty of kitchen paper. Eat straight away while they are still hot and crisp.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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