Delicious Spring Onion, Beansprouts, Carrot and Prawn Fritters

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Delicious Spring Onion, Beansprouts, Carrot and Prawn FrittersLike it or not, my family loves to consume fritters frequently though I always advice to cut their oil intake. Following recipe is ideal for tea time or weekend family party. Fritters have a lot of scope for innovation and modification because you can freely change the primary ingredients. If you want to avoid deep frying them, you can definitely bake these fritters in a microwave. Instead of spring onions, you can also use sharp red onions too. I generally serve fritters with tamarind or mint dip that adds more zing to the entire preparation. Depending on your taste, you can increase or decrease the number of herbs and spices used in this recipe. Let's quickly make these crispy and delicious fritters.

Delicious Spring Onion, Beansprouts, Carrot and Prawn Fritters
Delicious Spring Onion, Beansprouts, Carrot and Prawn Fritters

Spicy prawns and veggie fritters

Enjoy these spicy and crisp fritters made with fresh prawns and loads of veggies flavored with fiery spices and deep fried to perfection for an awesome flavor.

Preparation Time: 30 minutes
Cooking time: 20 minutes
Servings: 6

  • 3/4th cup gram (chickpea) flour
  • 1/4th cup semolina
  • 250 gm small prawns (chopped)
  • 250 gm spring onion (chopped)
  • 1/4 cup beansprouts
  • 1/2 cup carrots (diced or sliced)
  • 1 tsp dried herbs
  • 1/4 tsp paprika
  • 1/4 tsp ground pepper
  • 1/4 tsp ground cumin seeds
  • 1/2 tsp dried mint leaves (coarsely powdered)
  • canola oil for deep frying
  • salt to taste


  1. Slightly saute all the chopped prawns for a minute with a pinch of salt.
  2. Take a large bowl and add all the ingredients in it except canola oil.
  3. Slowly add water and mix everything with your hand to make a dense batter concentration.
  4. Heat canola oil in a deep frying pan on a medium flame.
  5. Make your preferred size fritters by hands and put in the hot oil.
  6. Fry all the fritters till they turn light brown.
  7. Place on a blotting paper to remove excess oil.
  8. Serve hot with tamarind or mint dip.


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