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.

Serves: 4-6

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.

Recipe ingredients

  • 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)

Cooking method

  1. Mince or finely chop the mussel meat – a food processor is fine for this purpose.
  2. Combine egg yolks, flour and milk to make a batter.
  3. Mix in the minced mussels, parsley and spring onion.
  4. Season with salt and pepper.
  5. Whisk egg whites until stiff and fold in.
  6. Heat enough oil in a frying pan to shallow-fry the fritters.
  7. Use a dessertspoon to measure dollops of mixture into the hot oil.
  8. Cook on both sides over medium heat until fritters are crispy brown and cooked through.
  9. 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”.

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  1. recipe sounds good but the picture looks like a pancake or pikelet. The secret to a good mussel fritter (a mussel fritter van owner once taught me) was to shallow fry in lots of oil and dont take it off the heat until it’s really brown on both sides. He was right, mine are so much more tastier now I cook them properly.


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