Prawn and corn fritters from Ottolenghi Simple (page 263) by Yotam Ottolenghi

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Herby courgettes and peas and semolina porridge

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Pandan on April 21, 2024

    I butchered this quite a bit: noticed too late that I didn’t actually have any corn, so I used canned hominy. Also used small frozen cooked shrimp instead of raw giant shrimp. The texture was quite wet, so I added some fresh bread crumbs I coincidentally made and two more eggs. That way it was easier to fry. I made half of the fritters in an airfryer that way. They were of course drier, but also quite good.

  • Ganga108 on December 05, 2021

    I made a veg and egg-free version of these as I love sweetcorn fritters. I added shredded zucchini instead of the prawns, and used my usual chickpea flour+cream+eno replacement for eggs. Voilia! Sweetcorn fritters a la Ottolenghi! How very delicious. Just a note about using sweetcorn kernels – they can pop (aka explode like little bullets) if cooked on too high heat. You could pulse the corn a little in a food processor to minimise the chance of this, or keep the heat at the low-medium level.

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