PRAWN AND RICE FRITTERS
Here's another recipe from the *Best Seafood Recipes* cookbook of the Australian Women's Weekly cookbook series. I esp like multi-purpose recipes & this 1 got my attention for its versatility ... perfect for a brunch item, luncheon entree & starter course when served warm w/my Recipe #204658 ... or at rm temp on a finger-food appy nite! Time does not include time to cook & cool the rice & prawns. *Enjoy*
Provided by twissis
Categories Lunch/Snacks
Time 25m
Yield 16 Fritters (2 per serving), 8 serving(s)
Number Of Ingredients 8
Steps:
- Prepare rice & prawns per notes on ingredient list & set aside.
- Sift flour into med bowl, add rice & toss to mix slightly. Add egg, milk, shallots + prawns & stir to combine.
- Heat oil in a lrg frying pan, drop by heaped tablespoons into oil & use a use a soup spoon (or an equivalent) dipped in the oil to flatten the fritters.
- Cook on both sides till golden brown & drain on absorbent paper. Repeat till all fritters are cooked & add more oil as necessary during cooking.
Nutrition Facts : Calories 258.8, Fat 9.3, SaturatedFat 1.9, Cholesterol 99, Sodium 494.5, Carbohydrate 30.3, Fiber 0.8, Sugar 0.1, Protein 12.3
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Check it out »#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #appetizers #lunch #eggs-dairy #seafood #easy #beginner-cook #dinner-party #shrimp #dietary #pasta-rice-and-grains #shellfish #brunch #taste-mood #presentation #served-hot
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