NZ Greenshell™ mussel fritters
INGREDIENTS
- 500g freshly cooked GreenshellTM Mussel meat
- ½ cup corn kernels
- 1 spring onion, chopped
- ¼ cup, coriander, roughly chopped
- ¼ cup, flat leaf parsley, roughly chopped
- ½ red chilli, 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
METHOD
- Roughly chop the mussel meat, then place into a bowl.
- Add corn, spring onion, herbs, chilli, lime juice and zest.
- Season with salt and pepper.
- In a separate bowl whisk the egg yolks with the milk until light and fluffy, then add the flour. Whisk to form a smooth batter, then add the mussel meat mixture.
- Gently mix to combine.
- 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.
- To cook the fritters, heat a heavy based frying pan or skillet over medium heat. Add a little canola oil and swirl the pan to coat.
- Drop in spoon sized amounts of the fritter batter into the pan. Cook for a couple of minutes on each side, or until golden and brown.
- To serve, divide the fritters between four plates. Serve with the crushed avocado, sweetcorn salsa, chipotle cream, fresh coriander, a drizzle of extra virgin olive oil and a wedge of lime. (Recipes follow)
Crushed Avocado:
- 2 ripe avocados, skin and stones removed
- 1 lime, juice only
- 1 Tbsp. extra virgin olive oil
- Sea salt & pepper
- In a bowl, crush the avocado with the back of fork until chunky but smooth.
- Add the lime juice and olive oil.
- Season with salt and pepper and refrigerate until needed.
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
- Place all the ingredients in a bowl and mix until combined.
- Season with salt and pepper and allow to sit at room temperature for half an hour for the flavours to develop.
Chipotle Cream:
- 50ml Chipotle Sauce
- 250g sour cream
- Sea salt & pepper
- In a bowl whisk together the chipotle sauce and sour cream until smooth.
- Season with salt and pepper, and refrigerate until needed.