Ingredients
Method
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.
Note
