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Presenting: a corny, prawny, choose your own adventure! You can serve these as a bougie breakfast item, as plain ol’ fritters, with gooey poached eggs over the top, as smaller canapé-sized bites for a platter, or as an assemble at will buffet station with the full shebang at your next shindig. You can, of course, also make these dietary friendly, by subbing the prawns out for chunks of haloumi cheese, and changing the self-raising flour over to gluten-free self-raising.
100g frozen peeled prawn meat (see tips)
4 cobs corn, kernels stripped off the cob (see tips)
1 tablespoon chives (plus extra, snipped to serve)
½ cup self-raising flour
1/4 cup corn flour
½ cup water (the colder, the better)
1 egg, beaten
Zest and juice of 1 medium lemon
1 clove garlic, finely grated
2 cups neutral oil for shallow frying (I like rice bran or grapeseed)
4 tablespoons kewpie mayo
1/8 tsp garlic powder
8-10 small milk buns
Crisp lettuce and sliced red onion to serve
Chop the frozen prawn meat into 1cm pieces and combine with the corn kernels, along with chives, lemon zest and garlic.
Sift the flour and the corn flour into a bowl, make a well in the centre and add the iced water and beaten egg and whisk until just combined. Stir in the prawn and corn mixture.
Heat oil in a large frying pan and when oil has reached 180C using a ½ cup measure or ice-cream scoop, drop scoopfuls into the oil and cook for 8 minutes or until golden on both sides. Cook in batches and place on a kitchen towel-lined tray and keep in a warm spot.
When ready to serve, sprinkle with some salt flakes, pepper, and lemon juice.
Stir garlic powder through the kewpie. Split buns in half and spread with cheat’s aioli, place some lettuce down, and pop in a seasoned fritter, some snipped chives and a few rounds of red onion.
Frozen prawn meat tends to be cheaper – and often sweeter – than buying the larger cutlets – save that splurge for your next prawn cocktails.
Change up the protein and sub some ham or cooked chopped chicken, or make it vego by subbing out the prawns for diced cubes of haloumi instead.
If you’ve not got any fresh corn handy, 600g of frozen corn kernels will do it.