Corn and prawn fritters

These sweetcorn and prawn fritters served with a lemony sour cream dressing taste sensational together.

By Nici Wickes
  • 20 mins preparation
  • 25 mins cooking
  • Serves 6, Makes 15
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Corn and prawn fritters
  • 2 fresh corn cobs
  • 1 small handful coriander, roots and leaves
  • 8 chives, chopped
  • 150 gram raw prawns, chopped
  • 2 eggs, lightly beaten
  • 1/4 cup plain flour
  • pinch baking powder
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon sea salt
  • vegetable oil and butter for frying
  • 1/2 cup sour cream
  • 1 zest and juice of a lemon
  • extra chives, to garnish
  • plum sauce, to serve (optional)


Corn and prawn fritters
  • 1
    Shuck the corn, then use a small serrated knife to remove the kernels, keeping the blade close to the core. I do it inside a bowl, instead of on a chopping board, to stop them scattering everywhere.
  • 2
    Take half of the kernels and process in a food processor until they are creamed. Add the coriander and chives, then process until mixed.
  • 3
    In a bowl, mix together the creamed corn, whole kernels, prawns and eggs. Add the flour, baking powder, paprika and salt, beating gently to combine. Leave to rest while you heat a big frying pan to medium-hot.
  • 4
    Add enough oil to the pan for a shallow fry and a knob of butter too, if you like (I do!). Drop tablespoons of batter gently into the oil (don’t overcrowd the pan).
  • 5
    Fry until dark golden brown, flip and continuing cooking until they spring back when gently pressed.
  • 6
    Mix the sour cream with the lemon juice and the zest.
  • 7
    Garnish the warm fritters with the chives and serve with the sour cream dressing and plum sauce.


Resist the urge to flatten the fritters once you’ve turned them over – they’ll be fluffier if you leave them alone.

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