I take back what I said about Brain Fritters. They truly are really good but these mussel fritters are definitely better. I am very pleased indeed with this recipe. This is Kiwi/Pacific/Asian fusion. Take a bite of these fritters and the batter just melts away in the mouth leaving a symphony of sensation, flavour and texture. I made a dozen fritters this morning, that should have been enough for three people, but they were so good I ate them all.
I bought two packs of frozen whole mussels some time ago at Woolworth’s. Despite being NZ mussels, and therefore the best in the world (and I have eaten mussels in/from Europe, England, Australia and around the Pacific) I was disappointed in the first pack I cooked. I should have realised that mussels are best fresh. I decided the second pack should be made into fritters.
So I steamed them open, extracted them from the shells, removed the byssus. Then I chopped them up with the mezzalune, and made them into fritters, thus:
- two cups of chopped mussels
- 1 medium onion, finely chopped
- 1 Tblsp oyster sauce
- a dash of Worcestershire sauce
- a dash of fish sauce
- 1 Tblsp crushed garlic
- a good pinch of curry powder
- a good pinch of cayenne
- a grind or two of black pepper
- a quarter teaspoon of amchur powder (or substitute half a tsp of cider vinegar)
- half a cup of chopped parsley
- 2 Tblsp thick Greek yoghurt
- 2 eggs, beaten
- 3 Tblsp plain flour
- a good pinch of baking soda
- Mix all ingredients except the parsley, eggs, yoghurt, flour and baking soda ; cover and stand in the refrigerator for at least an hour or preferably overnight.
- Mix in the egg and parsley, then the yoghurt and lastly the flour and baking soda
- Fry a tablespoon of the fritter mixture in butter and oil over a medium heat until browned and cooked through.
- Serve immediately.
The food acids and yoghurt react with the baking soda to make the fritters light and melt-in- the-mouth. The curry enhances the flavours without overpowering them.
If I was serving these to guests I would serve them with a sauce of yoghurt, lime juice, chopped mint and coriander.