GinGin : 4 New Regent Street Christchurch Luke Dawkins is a man who sucks the juice out of life and lives every inch of his aesthetic, quirky personality and infectious nature. We met about 2 years ago when I walked into GinGin Victoria Street; him on one side of the bar and me the other;…
Eat em with a salad in a bun, eat em with your friends in the sun, devour every one. These fritters are delicious, easy, simple, affordable, seasonal and moreish. My goodness, they are just the best when it comes to flavour. Taste of summer right here.
Prep Time: 15 minutes
Cook time: 20 minutes
Serves: Makes 10 Fritters
¼ cup self raising flour
2 tbsp mussel cooking liquor OR 2 tbsp milk
pinch salt and white pepper
350g cooked mussel meat
2 spring onions, finely chopped
1 tsp fresh ginger, grated
zest of 1 small lemon
Handful fresh coriander leaves chopped
Pinch chilli flakes
Drizzle sesame oil
Drizzle cooking oil
Whisk ingredients together and chill until ready to use. If a little thick, loosen with extra mussel liquor or water.
Take half the mussel meat and blend until looks like a coarse paste. Roughly chop the remaining meat and combine together.
Add the rest of the ingredients, the chilled batter and mix well.
Heat the butter and oil in a non stick frying pan. When bubbling, drop in spoonfuls of mixture and cook until golden before flipping over.
Control yourself here people, because the smell is so overwhelmingly good, you may eat most of them before you’ve finished cooking.
Repeat with the remaining mixture until you have 10 golden fritters.
Serve with a salad, in a bun or as canapés with a dollop of lemon mayonnaise.
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The Permit Room 779 Colombo Street Lunch Menu : $5 – 20 Dinner Menu : $10 – $36 “Welcome to the days of East – Indian prohibition. As a visitor, inside these four walls, the laws against extravagance don’t apply. The Permit Room has attained a license from the authorities in your name. Tonight you…