Mussel Fritters

Stack of mussel fritters with a couple of lemon wedges, a fork and a small bowl of salad behind
Mmm, mussel fritters. A kiwi staple. A little bit like whitebait fritters but a whole lot gruntier. This NZ mussel fritter recipe is soooo easy (bonus), and with a great mix of protein, fats and complex carbohydrates, this dish is super healthy too!

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Appetiser, Brunch, Lunch
Cuisine New Zealand
Servings 6 people


  • 350-400 g mussel meat
  • 2 free range eggs separated
  • ¼ cup self-raising flour
  • ¼ cup milk
  • 1 large handful parsley finely chopped
  • 1 large spring onion finely sliced
  • Vegetable oil for frying


  • 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 tablespoon 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 salad made of cherry tomatoes and crispy lettuce with lemon wedges or a lemon mayonnaise.


About New Zealand mussels:
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. It is easier to remove the beards after the shells have opened.
Keyword kid friendly, popular recipes
Tried this recipe?Let us know how it was!



  1. GB on 22/11/2016 at 9:57 pm

    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.

    • fresh-admin on 23/11/2016 at 2:51 am

      Love it! Thanks for this great tip!

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