How to cook the best Mussel Fritters
Mmm, mussel fritters. A kiwi staple. Bit like whitebait fritters but a whole lot gruntier. This NZ mussel fritter recipe is soooo easy. Bonus. And this recipe is a great mix of protein, fats and complex carbohydrates.
About Mussel Fritters
NZ Mussel sizes are quite variable but, as a rough guide, 1kg of farmed green-lipped mussels (15-20) will yield 250-300g of mussel meat. The mussels should be scrubbed well under cold running water (discard any that don’t close) then steamed open in a little water in a pan with a tight-fitting lid. Give the mussels plenty of heat and remove them from the pan in batches as they open. Its easier to remove the beards after the shells have opened.
- 350-400g mussel meat (we use 1 pot (375g) Seaload Natural Flavoured Marinated Mussels)
- 2 eggs, separated
- 1/4 cup self-raising flour (we love Edmonds)
- 1/4 cup milk
- 1 large handful parsley, finely chopped
- 1 large spring onion, finely sliced
- Vegetable oil for frying (we love Olivado Avocado Cooking oil)
- Mince or finely chop the mussel meat – a food processor is fine for this purpose.
- Combine egg yolks, flour and milk to make a batter.
- Mix in the minced mussels, parsley and spring onion.
- Season with salt and pepper.
- Whisk egg whites until stiff and fold in.
- Heat enough oil in a frying pan to shallow-fry the fritters.
- Use a dessertspoon to measure dollops of mixture into the hot oil.
- Cook on both sides over medium heat until fritters are crispy brown and cooked through.
- Serve with a crisp Kiwi salad made of cherry tomatoes and crispy lettuce with lemon cheeks, wedges or a lemon mayonnaise.
Leigh Elder, founder of Eat For Keeps, says “This Mussel Fritters and Salad recipe has a unique mussel flavour and is a great mix of protein, fats and complex carbohydrates”.