Mussel and zucchini fritters
( SERVES 3 )
Photo by Annabel Langbein media
My husband says that when he was growing up on the farm his mother would make fritters with leftover cold meat and onion or bubble and squeak (leftover cooked cabbage and potato), with a little curry powder added. This fritter batter is a terrific canvas for all kinds of flavourings and fillings — try frozen or canned corn kernels, crumbled feta cheese and a little chilli; peas with grated cheese and pesto; or grated kumara and curry spices. This mussel and zucchini combo is always a favourite. This is a thick batter, which gives a chunky fritter, perfect for a meal. For thinner fritters, just add a little more liquid.
For the fritters
|24||Cooked mussels, quartered|
|1||Spring onion, finely chopped|
|1 tsp||Curry powder|
|½ tsp||Chilli flakes, or cayenne pepper|
|1 drizzle||Oil, or butter, to cook|
|4||Lemon wedges, to serve (optional)|
For the fritter batter
- Mix flour, baking powder, eggs, lemon juice, salt and pepper to make a very thick, smooth batter. Allow to stand for 15 minutes.
- While batter is resting, coarsely grate zucchini on to a clean tea towel, then gather up the edges and squeeze over a sink to remove the liquid. Add to rested batter mixture along with mussels, spring onion and spices and mix in all other ingredients until evenly combined.
- Heat oil or butter in a large, heavy-based frying pan until melted and foaming. Working in batches, spoon 2-3 Tbsp scoops of mixture into the hot pan and flatten slightly. Cook over a medium heat until golden brown and fully cooked through (3-4 minutes each side). Add a little more oil or butter to the pan between batches, if needed.
- Serve with lemon wedges, if desired. If cooking these in bulk you can lightly pre-cook them on each side, then transfer to a shallow oven tray. When ready to serve, cook in the oven at 180C fanbake until they are fully set through in the middle (about 5-6 minutes).