I did base my fritters on this fabulous Vietnamese recipe. Be careful frying fresh corn cut from the cob as it can pop and splatter oil at anyone nearby. That is why I try and have just one cut through each kernel.
Better to use peanut oil if no one's allergic Vietnamese prawn and sweet potato clusters Taste Magazine Taste Magazine - November 2013 , Page 116 Recipe by Alison Adams (adapted) Photography by Jeremy Simons
Both Dad and Alex would relish the prawns but I am allergic to shellfish and obviously prawns are not local, that's why I substitute smoked trout. Yabbies could work too.
- 3/4 cup SR flour
- 1/4 cup potato starch (or besan flour)
- 1/2 tsp baking powder
- 1 large egg
- 1/2 cup ice cold soda water + 1T fish sauce
- 150g green prawns, peeled, deveined and coarsely chopped
- (or I have used 150 g of deboned flaked smoked trout)
- 150g sweet potato, peeled, thinly julienne
- 75 g corn kernels
- 2 green shallots and salt and freshly cracked black pepper to taste
- Light olive oil, (I prefer peanut oil) to fry
- Vietnamese dipping sauce and lime wedges, to serve Whisk flours with baking powder
Make a well in the centre and add egg. Gradually add water, whisking to form a smooth batter. Add prawn, sweet potato and green shallots. Pour light olive oil to one-third of the way up the side of a medium saucepan.
Heat to 170°C over high heat. Cook 1 ⁄4 cupfuls of batter in oil, in 2 batches, for 2 minutes each side. Serve with Corriander Chilli Dipping Sauce and lime wedges.