Prawn and Corn Nuggets

If you have stepped into the vegetable section of the supermarket lately, you will have noticed that sweet corn is cheap. Really cheap.

Like, really really cheap!

Because I am my mother's daughter, the lure of 4 for $5 corn was too enticing for me and we ended up with way too many. We had been quite busy last week so most of our dinners were paired with microwaved corn. This time, however, I decided that the corn should be the star, not just a quick and easy side dish.

These prawn and corn nuggets are quite easy to mix together and pack a real punch. They are crispy and chewy with little juicy pockets of corn. What more could you want?

This recipe yields about 25 nuggets and make a delicious snack or a light dinner.

Have you been making the most of the summer corn? What's your favourite way of preparing it?

Prawn and Corn Nuggets
A Lucyeats Original

Ingredients:

3 ears of corn, kernels removed

300g precooked prawns, de-shelled and roughly diced

2 Tbs chopped parsley

2 Tbs chopped spring onion

1 cup flour

1 tsp baking powder

2 eggs

1/4 cup milk
Salt and pepper

Vegetable oil for deep frying

To serve:

1/2 cup aioli

Smoked paprika

Method:

1. Mix corn kernels, prawns, parsley, spring onion and flour in a bowl
2. Beat the eggs and the milk. Add to the corn mixture and stir until just combined
3. Season with salt and pepper
4. Halfway fill a deep saucepan with oil and place over medium high heat
5. When the oil is hot, drop heaped tablespoons of corn mixture carefully into the oil
6. Cook for about 3 minutes or until the nuggets are golden
7. Transfer to a platter lined with paper towels while you fry the remaining nuggets
8. Serve nuggets with aioli