Mussel Fritters

These mussel fritters are a classic Kiwi favourite—crispy on the outside, soft and full of flavour on the inside. Made with fresh mussels and a simple batter, they’re easy to whip up and perfect with a squeeze of lemon or a dollop of tartare sauce. Great for a weekend lunch, BBQ, or a taste of the coast at home!

You can also find this recipe in te reo Māori: He Kao Kūtai

Serves

Prep Time

(1)

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Ingredients

3 kg fresh mussels in shells, washed and de-bearded
3 eggs, separated
1 cup milk
1 red onion, finely chopped
3 Tbsp chopped parsley or coriander (optional)
1 cup Edmonds High Grade Flour
1 tsp Edmonds Baking Powder
1 tsp salt
¼ tsp pepper
½ cup vegetable or canola oil
lemon wedges, to serve (optional)

Method

Bring 2½ cups of water to the boil in a large stock pot and add the mussels.
With the lid on, steam for about 5 minutes, shaking the pot once or twice until the mussels open.
Remove from the heat and allow to cool. Discard unopened shells. Remove the mussel meat from the shells and chop roughly. Reserve the liquid.
Whisk the egg yolks, milk and ¼ cup mussel liquid. In a separate bowl, beat the egg whites until fluffy (about 3 minutes).
Add the mussels, onion and herbs to the yolk mixture then mix in the dry ingredients. Gently fold in the egg whites.
With the help of an adult, heat the oil in a large frypan over medium–high heat.
Drop spoonfuls of batter into the pan and cook for 2 minutes each side, or until golden brown.
Repeat for the remaining batter and drain the fritters on paper towel. Serve with lemon wedges.

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Mereana

When do you add the flour.

EDMONDS: In step 5, the flour will be included with the dry ingredients.

Mussel Fritters

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