Recipe: Pāua Fritters
Let the pāua shine by using just enough batter to bind the fritters.
These fritters are essentially minced pāua bound with a minimal amount of batter. The secret is to add just enough batter to bind and hold the ingredients together. Adding herbs can be optional. Parsley has a mild flavour but you could add a little basil or chervil.
Makes 10-12 fritters
2 large free-range eggs
½ cup plain flour
½ teaspoon baking powder
1 tablespoon milk
200g minced pāua
a small handful of flat leaf parsley leaves, chopped
oil for cooking
lemon halves for squeezing
Whisk the eggs in a bowl until frothy, about 1 minute. Sift in the flour and baking powder and whisk together along with the milk until you have a smooth batter.
Put the minced pāua and chopped parsley in a bowl and mix to combine. Add the batter and mix again to combine. Taste and season with salt.
Heat a large frying pan over medium heat. Add a little oil, then drop spoonfuls of the fritter mixture into the pan. Cook until golden on each side, about 5 minutes.
Serve pāua fritters straight from the pan, each with a good squeeze of lemon juice and extra salt, if wished.