Thai Mussel Fritters
( MAKES 24 )
Photo by Annabel Langbein Media
Adding aromatics is a simple way to transform fritters from the everyday. This batter base also works well with cockles (prepare as for mussels), raw minced paua or diced fresh fish. Serve accompanied by avocado mashed with a little lemon juice and salt, or serve with thai sweet chili sauce.
- Scrub mussel shells and remove their beards. Discard any mussels that do not close. Place in a large pot and add wine or water. Cover and cook over high heat until the shells open (3-5 minutes). Discard any that do not open. Leave to cool.
- While mussels cook, prepare the batter. In a mixing bowl, combine flour, baking powder, eggs, curry paste, chilled water or soda water, thai sweet chili sauce, lime zest, salt and ground black pepper to taste, beating to make a smooth batter.
- Remove mussels from their shells and chop them into small pieces (½ -1cm). Stir into batter with chopped coriander.
- Heat a little of the oil in a frypan and fry fritters in batches over medium heat until cooked through (about 3-4 minutes each side, turning to cook the other side as bubbles form). Transfer to a rack and lightly re-oil pan between batches. Cooked fritters can be chilled for up to 12 hours and reheated in a hot oven for 5-6 minutes.
See more of Annabel's Waitangi Day recipes