Prawn and Zucchini Fritters with Cumin, Coriander and Fennel Seeds
Dec 23, 2008
Before I give you the details why this appetizer is wonderful. First, I must confess to how I acquired the recipe. I was in Sydney in April visiting my family, and while getting my hair done, I picked up a copy of Delicious Magazine. I saw this recipe and I was hooked. I couldn’t wait to go home and try it.
I tore the page out of the magazine, and hoped I wouldn’t get busted by my hairdresser. Very cheeky, I know. I did confess what I did, and she thought it was no big deal. Ok confession over. I continue.
This dish is a “secret weapon”; prawns and zucchini are combined with freshly ground spices of cumin, coriander and fennel seeds. Each spice adds its own unique flavor to combine to make the most delicious morsel of food. Have sweet chili sauce on hand to dip the fritters. Trust me, the fritters will jump off the plate.
||tsp coriander and cumin seeds
||tsp fennel seeds
||pound uncooked shrimp, roughly chopped
||medium size zucchini, coarsely grated
||cup tempura flour (or ⅓ each plain flour and ⅓ corn flour)
||Sunflower oil, to deep fry
||Sweet chili sauce
||lemon, cut into wedges
||Cilantro leaves, to sprinkle on top
Grind the spices using a mortar and pestle (or use half the quantity of each spice ground). I didn’t have any cumin seeds on hand so I used 1 teaspoon of ground cumin instead.
Place spices in a large bowl with prawn and zucchini. Mix well with flour, then season with a ¼ teaspoon salt. Make a well in the center and add ¼ cup iced water. Mix with a wooden spoon, the objective is to have the ingredients stick together. Add extra 1 tablespoon water if the ingredients aren’t sticking together – you need to be able to make spoonfuls of the mixture to fry.
Half –fill a deep fryer or large heavy based saucepan with oil and heat to 375 F on a deep fryer thermometer (or until a cube of bread placed in the oil turns golden brown in 30 seconds). Working in batches, carefully place a heaped tablespoon of mixture in the pan for each fritter and cook for 3 minutes, turning until golden brown and cooked through. Drain on paper towel, and then serve with chili sauce, lemon wedges and coriander.
Delicious Magazine April 2008
Appetizer and Seafood
Cumin, Coriander and Fennel seed
Other Ingredients Used