Mini shellfish fritters
Gathering pipis or tuatua at the beach is a Kiwi tradition! If you’ve got a good haul, make these delicious mini shellfish fritters. They also work great with clams or mussels bought from the store too.
These shellfish fritters are perfect for a summer night at the bach – serve them hot with a drizzle of fresh lemon juice.
If you’re planning on gathering shellfish at the beach, make sure you check there’s no biotoxin warnings in place – you don’t want to get sick! If there are warnings, just grab some mussels or clams from the supermarket (preferably the ones still in their shells).
- To cook the shellfish, scrub shells thoroughly (and de-beard mussels) then place in a saucepan with 1 cup water. Cover with lid and bring to the boil. Shake saucepan and simmer for 1-2 minutes, still covered, just until shells open.
- red onion 1 small, finely diced
- parsley 3 tablespoons, finely chopped
- eggs 2, whisked
- salt ¼ teaspoon
- ground pepper ⅛ teaspoon
- shellfish, e.g. cockles, clams, mussels, pipis or tuatua ¾ cup, cooked and chopped
- self-raising flour 3 tablespoons
- feta 30 grams
- butter 2 tablespoons
- olive oil 2 tablespoons
- lemon wedges to serve
- Place onion in a bowl with parsley, eggs, salt and pepper, and stir. Add shellfish, flour and crumbled feta. Mix.
- Heat 1 Tbsp each of butter and oil in a frying pan until hot. Add a couple of teaspoons of batter for each fritter. Cook fritters for 2 minutes, flip over and cook for a further minute until golden. Keep warm while you cook the remaining fritters, adding remaining butter and oil to pan as needed.
- Sprinkle fritters with salt and serve hot with wedges of lemon.
- You could bulk out leftover cooked shellfish, by gathering or buying fresh ones. Scrub shells thoroughly (and de-beard mussels) then place in a saucepan with 1 cup water. Cover with lid and bring to the boil. Shake saucepan and simmer for 1-2 minutes, still covered, just until shells open. Drain and discard any unopened shells. Remove cooked meat from shells and chop.
- You can make self-raising flour by mixing plain flour with baking powder. Simply add 1 tsp baking powder to every ½ cup plain flour.