Greek prawn fritters (γαριδοκεφτέδες)
serves 4; prep time 35 mins; cooking time 30 mins
Ingredients →
-600g fresh uncooked/green prawns, roughly chopped (use pulse option on a food processor)
-1 small red onion, finely chopped
-2 green onions/shallots, finely chopped
-2 tablespoons of ouzo
-1 tablespoon of fresh dill, finely chopped
-1 tablespoon of fresh parsley, finely chopped
-1 teaspoon of paprika
-1 teaspoon of dried mint, finely crumbled
-1 egg, lightly beaten
-1 teaspoon of lemon zest
-2-3 tablespoons of brown rice flour
-olive oil for frying
Method →
-Mix all the ingredients together with a spoon in a large bowl until well incorporated and become a homogenous mixture. Add a little more rice flour if you think the mix is not coming together - it should be a fairly sticky mix. Leave to chill in a refrigerator for about 30 minutes.
-Remove from the refrigerator and, using wet hands, shape small meatballs evenly.
-Place a frying pan on medium heat and fill to about 1cm in height with olive oil. Fry the prawn fritters, turning now and then to get a uniform golden colour.
-Remove with a skimmer from the pan and let them drain on paper towels. Serve immediately with plenty of lemon.
*This recipe first appeared- mulberrypomegranate.blogspot.com.au
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