Photo by Tamara West
|½ cup||Besan (chickpea flour)|
|1 tsp||Baking powder|
|½ tsp||Smoked paprika|
|1 pinch||Saffron threads, crumbled|
|1||Lemon, zest and juice|
|1 handful||Chopped parsley, and chopped chives, mixed|
|⅔ cup||Corn kernels|
|200 g||Raw prawns, shelled and deveined, chopped|
|1 splash||Vegetable oil, to fry|
|1||Lemon, cut into wedges to serve or serve with remoulade sauce|
- Into a mixing bowl sift chickpea flour, baking powder, smoked paprika, salt, a good grind of black pepper and a pinch of crumbled saffron threads.
- Whisk the zest and juice of a lemon into buttermilk, then stir into the flour to form a smooth, thick batter. Chill to rest a little.
- Chop spring onion and a handful of parsley and chives and fold into the batter with corn kernels and shelled, deveined and chopped raw prawns.
- Fry spoonfuls of the batter in hot oil, taking care to turn them so fritters colour evenly but don't burn. Drain, sprinkle with sea salt flakes and serve with fresh lime wedges, or remoulade sauce.