People always seem to want to give me shoe advice: “hey you’re wearing odd shoes”…. … actually, no I’m not. I wear the shoes that make me happy and, I have lots of pairs… so.. I just wear what I like, depending on the weather, mood, outfit or scarf holding back my dreads. It doesn’t…
Eat em with a salad in a bun, eat em with your friends in the sun, devour every one. These fritters are delicious, easy, simple, affordable, seasonal and moreish. My goodness, they are just the best when it comes to flavour. Taste of summer right here.
Prep Time: 15 minutes
Cook time: 20 minutes
Serves: Makes 10 Fritters
¼ cup self raising flour
2 tbsp mussel cooking liquor OR 2 tbsp milk
pinch salt and white pepper
350g cooked mussel meat
2 spring onions, finely chopped
1 tsp fresh ginger, grated
zest of 1 small lemon
Handful fresh coriander leaves chopped
Pinch chilli flakes
Drizzle sesame oil
Drizzle cooking oil
Whisk ingredients together and chill until ready to use. If a little thick, loosen with extra mussel liquor or water.
Take half the mussel meat and blend until looks like a coarse paste. Roughly chop the remaining meat and combine together.
Add the rest of the ingredients, the chilled batter and mix well.
Heat the butter and oil in a non stick frying pan. When bubbling, drop in spoonfuls of mixture and cook until golden before flipping over.
Control yourself here people, because the smell is so overwhelmingly good, you may eat most of them before you’ve finished cooking.
Repeat with the remaining mixture until you have 10 golden fritters.
Serve with a salad, in a bun or as canapés with a dollop of lemon mayonnaise.
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They say in fairy tales that magic is found over the hills and far away, which is exactly what we discovered, in the little township of Akaroa. If you’re hard stepping, you could easily miss Rona’s, a tiny villa, with yellow cladding, rusty canopy and petite door. Inside however, it has a Tardis-type vibe,…