Prawn and Rice Fritters

Here's another recipe from the *Best Seafood Recipes* cookbook of the Australian Women's Weekly cookbook series. I esp like multi-purpose recipes & this 1 got my attention for its versatility ... perfect for a brunch item, luncheon entree & starter course when served warm w/my Shrimp Butter ... or at rm temp on a finger-food appy nite! Time does not include time to cook & cool the rice & prawns. *Enjoy*

• Ready In: 25 mins
• Serves: 8
• Yields: 16 Fritters (2 per serving)

Ingredients

• 3⁄4 cup self-raising flour
• 1  cup rice (cooked, rinsed, well-drained & cooled)
• 1  egg (lightly beaten)
• 1  cup milk
• 2  green onions (chopped)
• 1  lb  prawns (med-size, shelled, cooked & cooled)
• 1⁄4 cup olive oil (for frying)
•  Old Bay Seasoning (to taste) (optional)

Directions

1. Prepare rice & prawns per notes on ingredient list & set aside.
2. Sift flour into med bowl, add rice & toss to mix slightly. Add egg, milk, shallots + prawns & stir to combine.
3. Heat oil in a lrg frying pan, drop by heaped tablespoons into oil & use a use a soup spoon (or an equivalent) dipped in the oil to flatten the fritters.
4. Cook on both sides till golden brown & drain on absorbent paper. Repeat till all fritters are cooked & add more oil as necessary during cooking.