Crispy Prawn And Vegetable Rice Fritters Recipe

Indian cuisine · 121 calories

Crispy Prawn and Vegetable Rice Fritters recipe

About this recipe

Crispy Prawn and Vegetable Rice Fritters are a delightful snack combining succulent prawns, mixed vegetables, and aromatic Indian spices. These fritters offer a perfect blend of crunchiness and flavor, making them an excellent choice for tea-time indulgence or as a party appetizer. The prawns provide a rich source of protein, while the vegetables add fiber and vitamins, ensuring a balanced, guilt-free treat. The recipe involves creating a simple batter with rice flour and seasoning it with turmeric, ginger, and spice mix for an authentic taste. Perfectly fried to a golden crisp, these fritters pair beautifully with mint chutney or ketchup, creating a satisfying snack for any occasion. Try this easy-to-follow recipe to enjoy a taste of Kolkata's street food culture in your own kitchen!

Ingredients

  • 200 g Itc Master Chef Medium Prawns Peeled & Deveined (Frozen)
  • 500 g Spt Frozen Mixed Vegetables
  • 1 pack (500 g) Bhagyalakshmi Rice Flour
  • 20 g Turmeric Powder
  • 100 g Mix Seeds
  • - Ginger Powder
  • 50 g Cloves
  • 25 g Whole Black Pepper
  • 200 G Rock Salt Powder - Sprinkler 200 G
  • 850 g Sundrop Heart+ Blended Cooking Oil

Instructions

  1. 1. Clean and devein the prawns thoroughly, then chop them into small pieces.
  2. 2. Thaw the frozen mixed vegetables and finely chop them for even mixing.
  3. 3. In a large bowl, combine the prawns, vegetables, rice flour, turmeric, ginger powder, and garlic cloves.
  4. 4. Add the Suhaana Dal Makhani Spice Mix, black pepper, and rock salt to the bowl, mixing evenly to create a thick batter.
  5. 5. Heat the cooking oil in a deep pan over medium heat until it reaches frying temperature.
  6. 6. Using a spoon, scoop small portions of the batter and carefully place them into the hot oil.
  7. 7. Fry the fritters in batches for 3-4 minutes on each side until golden brown and crispy.
  8. 8. Remove the fritters with a slotted spoon and place them on paper towels to drain excess oil.
  9. 9. Serve the fritters hot with a side of tangy mint chutney or tomato ketchup for dipping.