Shrimp and Dill Fritters with Ouzo


  • 175g (6 oz) plain flour
  • 1⁄2 tsp baking powder
  • 1⁄2 tsp salt
  • 300ml (101⁄2 fl oz) water
  • 1tbs ouzo (or pastis)
  • 300g (101⁄2 oz) whole raw Falmouth Bay shrimps or brown shrimps, or 175g (6 oz) raw peeled prawns cut into slices 5 mm (1⁄4 in) thick
  • 2 spring onions, very finely sliced
  • 1 tbs chopped dill
  • Olive oil, for shallow-frying


  1. Into a large bowl, sift the flour and baking powder; add the salt, then make a well in the centre and add the water and ouzo or pastis. Gradually incorporate the flour into the liquid to make a thick batter.
  2. Fold in the shrimps/prawns, spring onion and dill.
  3. Pour olive oil to a depth of about 5 mm (1⁄4 in) into a frying pan and place over a high heat.
  4. When hot, carefully add large spoonfuls of batter into the pan and spread out a little with the back of a spoon so they develop thin, crispy edges.
  5. Cook 2–3 at a time, turn over after 2 minutes and repeat until puffed up and golden on both sides.
  6. Remove from the pan and drain on paper towel. Serve immediately.


Leave a Comment

87  −  77  =