Smoky Sea Fritters with Tangy Almond Hummus
Dive into the scrumptious blend of succulent prawns and sweet corn nestled within crispy fritters. Pair these morsels with a creamy smoked almond hummus infused with the bright flavors of preserved lemon. A perfect marriage of textures and flavors that will leave your taste buds yearning for more.
ingredients
- 1 cup prawns, cooked and chopped
- 1 cup corn kernels
- 1/2 cup all-purpose flour
- 1/4 cup cornmeal
- 1/4 cup scallions, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon baking powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 2 large eggs
- Vegetable oil for fryingFor the Smoked Almond Hummus:
- 1 cup smoked almonds
- 1 can chickpeas, drained and rinsed
- 2 tablespoons tahini
- 1/4 cup lemon juice
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 1 tablespoon preserved lemon, minced
- 1/4 teaspoon salt
- 1/4 teaspoon cumin
- Water, as needed to adjust consistency
steps
- 1.
In a large bowl, combine prawns, corn kernels, flour, cornmeal, scallions, cilantro, baking powder, smoked paprika, salt, black pepper, and cayenne pepper (if using).
- 2.
In a separate bowl, whisk the eggs and then pour over the prawn and corn mixture. Stir until well combined.
- 3.
Heat vegetable oil in a large skillet over medium heat. Drop spoonfuls of the batter into the skillet and flatten slightly with the back of the spoon.
- 4.
Fry the fritters for 2-3 minutes on each side, or until golden brown and crispy. Remove from the skillet and place on a paper towel-lined plate to absorb any excess oil.
- 5.
For the smoked almond hummus, place smoked almonds, chickpeas, tahini, lemon juice, olive oil, garlic, preserved lemon, salt, and cumin in a food processor. Blend until smooth, adding water as needed to reach a creamy consistency.
- 6.
Serve the prawn and corn fritters warm with a dollop of smoked almond hummus on top. Garnish with fresh cilantro and extra preserved lemon, if desired.
