Prawns and Grits Fritters

Ingredients for Prawns and Grits Fritters

• 180ml soured cream

• 3 tablespoons lemon juice

• 1 1/4 teaspoons kosher salt, divided, plus more to taste

• 90g corn flour

• 1/2 teaspoons baking powder

• 1/2 teaspoons Old Bay seasoning

• 1 large egg

• 240ml buttermilk

• 4 spring onions, thinly sliced

• 1 red or green jalapeño, seeded, finely chopped

• 230g small prawns, peeled, deveined, coarsely chopped

• 350ml fresh corn kernels (from about 2 ears of corn)

• 180ml grated cheddar (about 90g )

• Grapeseed or canola oil (for frying)

• Lemon wedges (for serving)

Whisk together soured cream, lemon juice, and 1/4 teaspoons salt; set aside for serving.

Whisk flour, baking powder, Old Bay seasoning, and 1/2 teaspoons salt in a large bowl. Whisk egg and buttermilk in a medium bowl, then add to dry ingredients and stir to combine. Stir in spring onions, jalapeño, prawns, corn, and cheese.

Heat 2 tablespoons oil in a large skillet over medium. Working in batches and adding more oil in between, drop 1/4-cupfuls corn mixture into skillet, flattening slightly, and cook until golden and crisp, about 4 minutes per side. Transfer fritters to paper towels to drain; season with salt and serve immediately with soured cream sauce and lemon wedges alongside.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.