Ingredients
- 500g freshly cooked Greenshell Mussel meat
- ½ cup corn kernels
- 1 spring onion, chopped
- ¼ cup coriander, roughly chopped
- ¼ cup flat leaf parsley, roughly chopped
- ½ red chili, finely chopped
- 1 lime, juice & zest
- 3 eggs, separated
- 1 cup self-rising flour
- Very small pinch of ground cumin
- 185 ml buttermilk or milk
- Sea salt & pepper
- Canola oil for cooking
- Extra lime wedges, extra virgin olive oil, and fresh coriander leaves for serving
Crushed Avocado:
- 2 ripe avocados, skin and stones removed
- 1 lime, juice only
- 1 Tbsp. extra virgin olive oil
- Sea salt & pepper
Sweetcorn Salsa:
- 1 cup corn kernels
- 2 large tomatoes, seeds removed and diced
- 1 Tbsp. Chipotle Sauce
- 1 spring onion, chopped
- ¼ cup coriander, roughly chopped
- ¼ cup flat leaf parsley, roughly chopped
- 2 Tbsp. extra virgin olive oil
- 1 lime, juice only
- Pinch of ground cumin
- Sea salt & pepper
Chipotle Cream:
- 50ml Chipotle Sauce
- 250g sour cream
- Sea salt & pepper
Recipe credit: Aquaculture NZ – www.aquaculture.org.nz
Method
- Prepare Mussel Fritter Mixture:
- Roughly chop the mussel meat and place it in a bowl.
- Add corn, spring onion, herbs, chili, lime juice, and zest. Season with salt and pepper.
- Make Fritter Batter:
- In a separate bowl, whisk the egg yolks with the milk until light and fluffy.
- Add the flour and whisk to form a smooth batter.
- Add the mussel meat mixture and gently mix to combine.
- Whip Egg Whites:
- In a clean bowl, whisk the egg whites until soft peaks form.
- Add one-third of the whites to the fritter batter and mix until smooth, then gently fold through the remaining whites to lighten the batter.
- Cook Mussel Fritters:
- Heat a heavy-based frying pan or skillet over medium heat.
- Add a little canola oil and swirl the pan to coat.
- Drop spoon-sized amounts of the fritter batter into the pan.
- Cook for a couple of minutes on each side or until golden and brown.
- Prepare Accompaniments:
- In a bowl, crush the avocados with lime juice, olive oil, salt, and pepper.
- For the sweetcorn salsa, mix all ingredients in a bowl and let it sit for half an hour.
- Whisk together chipotle sauce and sour cream for the chipotle cream.
- Serve:
- Divide the fritters between four plates.
- Serve with crushed avocado, sweetcorn salsa, chipotle cream, extra virgin olive oil, and a wedge of lime.
Enjoy your delicious Mussel Fritters with vibrant accompaniments!
