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Pipi fritters
( SERVES 4 )

NZ Woman's Weekly

4.5 / 5 FROM 2

As with all shellfish, discard any pipi that are already open in their shells before cooking - they've gone bad.

Immerse pipi in fresh water and leave overnight. Drain off water and make sure sand is rinsed off. Place pipi in a saucepan with ¼ cup water. Cover and place over a medium-high heat for 3 to 4 minutes, shaking the pan at times, until pipi have opened.
Remove meat from shells and roughly chop. Place flour in a bowl and add chopped onion, lemon rind, chopped parsley and season with salt and pepper. Mix in the sweet chili sauce, soda water and pipi meat.
Heat butter and oil together in a large frying pan and cook heaped teaspoonfuls of batter over a medium heat until golden on both sides.