The batter for these fritters is made using chickpea flour made from ground chickpeas and is gluten free. It’s a popular flour used in Indian cooking for a variety of dishes and also used in various European cuisines particularly in the pancakes of Genoa, socca in Nice and the shrimp fritters of Andalusia in Spain. There whole tiny shrimps are used but here I’ve used thinly sliced raw prawn flesh. I’m also going to try the batter with other shellfish such as chopped raw scallops or mussels. We really like the texture that the chickpea flour gives the fritters – it’s a little like the texture of fine polenta. I’ll have some small bags of chickpea flour available in our Kitchen Shop this weekend and I’ll demonstrate the Cathedral Cove Coromandel scallops in the batter as well as prawns.
- Approx. 200g raw prawns, peeled and thinly sliced
- Olive oil for frying
- Lemon wedges
- 60g chickpea flour
- 140-150ml soda water or water
- ¼ – ½ tsp sweet smoked paprika
- Pinch of baking soda
Sift the chickpea flour into a bowl and very slowly mix in the soda water so you avoid having lumps. The consistency should be on the thinner side rather than thick.
Add the sweet smoked paprika, baking soda and salt. Stir in then cover and leave the batter to rest in the fridge for at least 20 minutes.
Next add the prawn meat. Heat a good layer of olive oil in a heavy frying pan. Once the oil is hot, using a dessertspoon or smaller spoon, place a heap of the prawn batter into the oil. Flatten the mound. Depending on the size of the pan repeat the process for 3-4 more fritters. When each is golden brown underneath turn it over and brown the other side.
When ready drain on paper towels and keep them warm in the oven while you cook the rest of the fritters.
Serve immediately with lemon wedges.