Mussel Fritters

Cook time 30 minutes
Servings 10

Ingredients

300g cooked mussels (from 1kg mussels)

300g prawns, deveined, chopped
300g self raising flour
3 free range eggs
300-400ml buttermilk
½ onion, finely diced
2 cloves garlic, chopped
¼ bunch dill, roughly chopped
¼ bunch chives, roughly chopped
Pinch smoked paprika
Pinch garam masala
Salt and pepper


Oil for cooking


Sour Cream Salsa

3 tbsp sour cream
½ cucumber, finely chopped
½ tomato
½ red onion, finely chopped
Juice of ½ lemon
¼ bunch tarragon, roughly chopped
¼ bunch dill, roughly chopped
¼ bunch chives, roughly chopped

Mussel Fritters

Method

Whisk together flour, eggs and buttermilk with a pinch of salt and pepper until smooth and the batter becomes firm. Fold in herbs, onion, garlic, spices, cooked mussels and prawns.

Heat a deep saucepan or wok with enough oil for deep frying to 180°C. Gently fry large spoonfuls of batter in the hot oil, in batches, until cooked and golden (about 5-6 minutes). Carefully remove with a slotted spoon and transfer to a plate lined with paper towel to drain. Sprinkle with salt.

In a separate bowl, stir all of the salsa ingredients together. 

Serve the hot fritters with the sour cream salsa.